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🍽️ Creamy Chicken Liver Pâté

385 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken liver
• 100 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)
• bread (to taste)
• thyme

Instructions

1. 1. Rinse the chicken liver under cold water and pat it dry with a kitchen towel.
2. 2. Remove any visible fat edges and cut the liver into small cubes.
3. 3. Finely chop the chestnuts (maroni).
4. 4. Peel the shallot and the garlic and finely chop both ingredients.
5. 5. Heat the butter in a pan.
6. 6. Add the shallots and garlic to the pan and sauté until translucent.
7. 7. Add the chicken liver cubes and fry them while stirring constantly for 2 to 3 minutes.
8. 8. Add the chopped chestnuts to the pan.
9. 9. Season the mixture with thyme and the grated lemon zest.
10. 10. Deglaze the mixture with the white wine.
11. 11. Let the pâté simmer for about 10 minutes.
12. 12. Stir the cognac into the mixture.
13. 13. Finally season the pâté with salt and pepper.
14. 14. Puree the warm mixture in a blender until it is fine and smooth.
15. 15. Fill the pâté into bail-top jars.
16. 16. Seal the jars tightly.
17. 17. Place the jars in the refrigerator overnight.
18. 18. Take the jars out of the fridge the next day.
19. 19. Spread the pâté onto toasted bread slices.
20. 20. Sprinkle some fresh thyme over the pâté.
21. 21. Serve the pâté immediately.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 13 g