WEEKDAYS 1e|12c|p

Chicken Liver Pate

Clinton Kelly
Servings: 5
1 to 30 min

This delectable spread is simple to make and heavenly to eat. Before you reach for leftovers tonight give this recipe a try. You won't be sorry.

  • Ingredients
  • step-by-step directions
Chicken Liver Pate
  • 2 tablespoon Olive oil
    1/2 cup Finely chopped yellow onion
    1 Clove Garlic (minced)
    1 cup Chicken livers (finely chopped)
    6 Anchovy fillets
    2 teaspoon Chopped sage
    1/4 cup Sherry
    1/2 teaspoon Salt
    1/2 teaspoon Pepper
  • Heat the olive oil over medium hear in a medium-size skillet.
  • Add the onion and sauté until translucent. Add the garlic, chicken livers, anchovies, and sage. Stir until the liver is cooked through, about 10 minutes. 
  • Increase the heat to high, add the sherry, and cook for 3 more minutes. Add the salt and pepper. 
  • Remove from the heat and pulse in a food processor until blended. The final mixture should be a little chunky. Refrigerate and serve with crostini or crackers. 
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