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Chicken Liver, Mushroom and Almond Paté

(6)

2 reviews

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

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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
Protein: 2g

% 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.

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