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Categories:
vegetable oil spray chicken livers chicken broth onion unsalted butter cognac salt red wine walnuts fresh chives red leaf Bread
Viewed: 60 - Published at: 4 years agoIngredients
- Nonstick vegetable oil spray
- 1 pound chicken livers, trimmed
- 1 cup canned low-salt chicken broth
- 1 small onion, thinly sliced
- cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon Cognac
- 1 1/4 teaspoons salt
- 1 cup dry red wine
- 3/4 cup dried black Mission figs
- 1/2 cup chopped toasted walnuts
- Fresh chives (for garnish)
- Red leaf lettuce (for garnish)
- 1 French-bread baguette, sliced, toasted
Method
- Spray 3-cup souffle dish or terrine with vegetable oil spray.
- Line dish with plastic wrap; spray plastic.
- Combine chicken livers, broth and onion in medium saucepan.
- Bring to boil.
- Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes.
- Drain cooking liquid; transfer chicken livers and onion to processor.
- Add butter, Cognac and salt to processor.
- Puree until smooth.
- Transfer to prepared dish.
- Cover and refrigerate until firm, at least 4 hours.
- Bring wine to simmer in small saucepan.
- Remove from heat.
- Add figs.
- Let stand until figs soften, about 15 minutes.
- Drain wine.
- Quarter figs.
- (Pate and figs can be prepared 1 day ahead.
- Keep pate refrigerated.
- Transfer figs to small bowl; cover and refrigerate.)
- Unmold pate onto platter.
- Press walnuts onto sides of pate.
- Garnish top with chives and some figs.
- Arrange lettuce on platter with pate.
- Place remaining figs atop lettuce.
- Serve with toasts.
