Chicken liver pate recipe with onion jam

Chicken liver pate recipe with onion jam

Chicken liver pate with some sweet sauce/onion jam on the side Is my favorite entree to order when we are eating out.

So one day, thanks to my little sister's birthday, I decided to try and make one on my own.

After I discovered how much butter it contains I don’t believe I will prepare it a lot, but eating a small portion on special occasion I am sure will do no harm. Any way, it tasted so great especially with the onion jam, we all just loved it.




There was a lot of onion jam leftovers and we ate it with entrecote steak over the weekend, it was Delicious!

Ingredients:

For the chicken liver pate:

  500 gr chicken liver - trim the livers of any green bits or sinews.

  2 Large Onions finally chopped

  250 gr Butter

  1/4 cup Brandi

  Salt and freshly ground pepper



For the onion jam:

  4 large white onion -sliced

  50 gr butter

  4 Tbs sugar

  3/4 cup dry red wine 

  Freshly ground salt and pepper






How to make the chicken liver pate...

For the chicken liver pate:

1.  Melt 30 gr from the butter on a medium hit

2. Cook the chicken livers 10 pieces at a time for 3 minutes Until they are Pink in the middle, make sure you are not over Cooking them.

3. Remove the chicken livers from the frying pan and chill Until required.

4. To the same frying pan, add the brandy and scrub the bottom Of the frying pan with a wooden spoon.

5. Bring to a boil and cook for 1 minute.

6. Pour the sauce over the chicken livers.

7. To the same frying pan add another 30 gr of butter and fry The chopped onions with the thyme for 10 minutes until the onion becomes soft and transparent.

8. It is very important to let the onions and the chicken livers cool before adding the rest of the butter, because we don't want the butter to melt.

9. Now, after the chicken livers and the onions are cold enough,  place them in the food processor with 2 tea spoon of salt and a lot of freshly ground black pepper.

10. Blend until very smooth.

11. While the food processor is working add the butter (cut it to cubes) one cube at a time. taste and add seasoning if needed.

12. Line the pate pan with cling-film - leaving the cling-film Coming up over the edges of the pan.

13. Pour the chicken liver mixture into the pan and cover with cling-film edges.

14. place the pan in the fridge for the night.


How to make the onion jam...
1.  Melt the butter on a medium hit

2.  Add the onions, salt and pepper and stir for 5 minutes.

3. Add the sugar and stir the onions and sugar on high hit until you will get a golden caramelize color.

4. Add the wine and bring to a boil.

5. lower the hit and cook for another 20 minutes until the onions will get a beautiful caramelize glaze.

Enjoy the jam next to the chicken liver pate.