Name: Chicken Liver Pate | Chicken Recipes | Schwartz
Cook time: 20 min
Yield: 4
Cuisine: French,
Ingredients: 25 g (1 oz) butter; 450 g (1 lb) chicken livers; 2-3 tsp Tarragon; 100 g (4 oz) button mushrooms; 1 tbsp brandy or dry sherry; 2 tbsp creme fraiche or double cream; lettuce, lemon wedges and bread to serve; button mushrooms to garnish; sea salt and black pepper

Tarragon

Out of Stock

Chicken Liver Paté

Cook Time

20 Minutes

Ingredients

9

Servings

4

Tarragon adds a special flavour to this coarsely textured festive simple chicken liver paté recipe.

Ingredients

25 gram (1 ounce) butter
450 gram (1 pound) chicken livers
2-3 teaspoon Tarragon
100 gram (4 ounce) button mushrooms
1 tablespoons brandy or dry sherry
2 tablespoons creme fraiche or double cream
lettuce, lemon wedges and bread to serve
button mushrooms to garnish
sea salt and black pepper

Key Products

Tarragon

Product Information

£ 1.85/unit,5g

Out of Stock

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Instructions

1 Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.
2 Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.
3 Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.