Chicken Liver Pate




1 pound chicken livers 4 tablespoons unsalted butter 3 tablespoons minced yellow or sweet onion 3-4 tablespoons sherry (I use Harvey's Bristol Cream) ⅓ cup heavy cream Kosher salt Fresh ground black pepper 3 tablespoons somewhat finely chopped fresh sage 1 baguette

Nutritional information

No nutrition information available


Trim the chicken livers of connective tissue and cut into quarters. Heat the butter over medium-high heat until bubbling then add the livers and onions. Saute for about 5 minutes until the livers are cooked. Pour the sherry or port into the skillet and cook for 30 seconds. Remove from heat. Place the mixture into the food processor attachment for the Cuisinart SM-70 or SM-55 stand mixer, then attach to the high speed power outlet on mixer. With machine running add the heavy cream and process until smooth. Season to taste with salt and pepper. Fold the sage into the mixture. Pour the mixture into a bowl suitable for serving and refrigerate until set. Serve on thinly sliced baguette