Chicken Liver, Mushroom and Almond Paté

Restaurant fancy? Yes, but just four steps gets you to a first course or appetizer! Pair it with a favorite cracker.

  • prep time 45 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 32

Ingredients

6
tablespoons butter
1
small onion, finely chopped
1
teaspoon dried tarragon leaves
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
lb. chicken livers
2
tablespoons Madeira wine or brandy
1/2
cup slivered almonds, toasted
1/3
cup sour cream
1/2
teaspoon salt
1/2
cup finely chopped fresh parsley
  • 1 Melt 3 tablespoons of the butter in large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes or until softened. Add tarragon and mushrooms; cook about 7 minutes or until mushrooms are tender and begin to release liquid, stirring occasionally. Remove mushrooms and juices from skillet; set aside.
  • 2 Melt remaining 3 tablespoons butter in same skillet over medium-low heat. Add chicken livers; cook 8 to 10 minutes or until thoroughly cooked. Add wine; cook an additional 2 minutes. Cool 15 minutes or until completely cooled.
  • 3 In food processor bowl with metal blade, combine cooked mushrooms with juices, chicken livers with cooking liquid and almonds; pulse until pureed.
  • 4 Add sour cream and salt; pulse to combine. Spoon mixture into terrine or serving bowl. Sprinkle with parsley. Cover; refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tablespoon
    Calories
    50
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    60mg
    60%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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