Chicken Pate
A community recipe by Kiwifruit1Not tested or verified by Nigella.com
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Saute the livers & onions in the oil & butter over a moderate heat until browned, about 10mins. Add wine, garlic, sage, rosemary & fresh ground pepper. Cook until liquid has reduced. Add capers, anchovies & tomato paste. Stir well & cook another minute. Leave to cool then blend in a food processor until almost smooth. Refridgerate for a couple of hours before eating.
Saute the livers & onions in the oil & butter over a moderate heat until browned, about 10mins. Add wine, garlic, sage, rosemary & fresh ground pepper. Cook until liquid has reduced. Add capers, anchovies & tomato paste. Stir well & cook another minute. Leave to cool then blend in a food processor until almost smooth. Refridgerate for a couple of hours before eating.
Introduction
A wonderfully full flavoured pate that is very addictive.
A wonderfully full flavoured pate that is very addictive.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2 cups
Metric
U.S.
- 45 grams unsalted butter
- 3 tablespoons olive oil
- 500 grams chicken liver (trimmed and patted dry)
- 3 medium onions (chopped)
- 125 millilitres white wine
- 2 cloves garlic (chopped)
- 1 tablespoon dried sage
- 1 tablespoon fresh rosemary (chopped)
- 1 pinch of freshly ground pepper
- 3 tablespoons capers
- 5 anchovy fillets
- 2 teaspoons tomato paste
- 1⅗ ounces unsalted butter
- 3 tablespoons olive oil
- 17⅔ ounces chicken liver (trimmed and patted dry)
- 3 medium onions (chopped)
- 4 fluid ounces white wine
- 2 cloves garlic (chopped)
- 1 tablespoon dried sage
- 1 tablespoon fresh rosemary (chopped)
- 1 pinch of freshly ground pepper
- 3 tablespoons capers
- 5 anchovy fillets
- 2 teaspoons tomato paste
Method
Chicken Pate is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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