Pate chicken liver with apples and thyme

Recipe "Pate chicken liver with apples and thyme":

Pate chicken liver with apples and thyme


  • 450 g chicken livers
  • 150 g butter
  • 2 slices of bacon
  • 4 shallots or onion 1 large onion
  • 1 clove of garlic
  • 1 large apple, desirable varieties Granny Smith
  • 3 sprigs of sage
  • 10 sprigs of thyme
  • 1/4 cup of cognac or brandy
  • salt, freshly ground black pepper
  • 1/4 cup melted butter (optional)
  • baguette, crackers or toast feed

cooking time

40 minutes

Number of servings


The complexity of cooking


Step by step recipe for cooking

Step 1

Pate chicken liver with apples and thyme

Prepare the liver. Bacon cut into small pieces. Peel the shallots and garlic and chop. Apple peel and cut into medium-sized cubes. Separate the leaves from the sprigs of thyme, sage, finely chop.

Step 2

In a large skillet over medium heat, melt 2 tbsp. l. butter. Add the bacon and cook, stirring occasionally, until golden brown. Add shallots and garlic and cook until soft.

Step 3

Put the pan in the liver, apple, sage and thyme and cook, stirring, for 5-7 minutes. Liver should remain pink inside, and the apples become soft.

Step 4

Pate chicken liver with apples and thyme

Transfer the mixture from the pan into a bowl kitchenharvester. In a frying pan pour the brandy and bring to a boil over low heat, scraping the bottom of the pan juices prizharivshiesya. Hold at heat for about 1 min., Until the liquid has evaporated slightly, pour into a processor and add salt and black pepper.

step 5

Grind the mixture to a smooth puree. Add the remaining butter paste and mix well.

step 6

Pate chicken liver with apples and thyme

Spread pate in small ceramicmolds, cover with cling film and store in the refrigerator for at least 8 hours. To paste kept longer if desired, pour the melted surface of the melted butter. Remove the pie from the refrigerator for 30 minutes. prior to the filing.

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