← All recipes

🍽️ Creamy Chicken Liver Mousse with Chestnuts on Toasted Bread

485 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken liver
• 150 g chestnuts (vacuum-packed, pre-cooked)
• 1 shallot
• 2 garlic cloves
• 4 tbsp butter
• 0.5 tsp dried thyme
• 0.25 tsp unpeeled grated lemon zest
• 50 ml dry white wine
• 1 tbsp cognac
• salt
• pepper (from the mill)
• whole grain baguette (to taste)
• oregano sprig (for garnish)

Instructions

1. 1. Rinse the chicken liver under cold water.
2. 2. Pat the liver dry with a kitchen towel.
3. 3. Remove visible fat edges from the liver.
4. 4. Cut the chicken liver into small cubes.
5. 5. Finely chop the chestnuts (maroni).
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Heat the butter in a pan.
9. 9. Sauté the shallots and garlic until translucent.
10. 10. Add the cubed liver to the pan.
11. 11. Fry the liver, stirring, for 2 to 3 minutes.
12. 12. Add the chopped chestnuts to the pan.
13. 13. Season the mixture with thyme and lemon zest.
14. 14. Deglaze the pan with white wine.
15. 15. Let the mixture simmer for about 10 minutes.
16. 16. Stir the cognac into the mixture.
17. 17. Season to taste with salt and pepper.
18. 18. Puree the mixture finely in a blender.
19. 19. Chill the pâté overnight.
20. 20. Slice the baguette.
21. 21. Toast the bread slices in the oven or pan.
22. 22. Spread the cold liver pâté onto the toast.
23. 23. Garnish the dish with oregano sprigs.
24. 24. Serve the toast immediately.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 32 g