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.

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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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