We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chicken Liver, Mushroom and Almond Paté

(6)
  2 reviews
  • 45 min prep time
  • 2 hr 0 min total time
  • 10 ingredients
  • 32 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
50
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
60mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved