Port Wine Chicken Liver Pate

This dense and creamy pate is perfect for autumn and winter dinner parties. It is a perfect pate hors d'oeuvre, and addict your guests' palates with its its combination of the deep sweet flavors of Port and apples, combined with the rich smoothness of the chicken livers and butter. Simple water crackers should accompany this magnificent dish.


As an hors d'oeuvre, this serves many--at least 10


1 lb. chicken livers ¼ lb. unsalted butter 2 Delicious apples 1 medium onion ½ cup Port Wine (Tawny or Ruby) Salt and ground white pepper to taste

Nutritional information

No nutrition information available


1. Drain chicken livers. Pat dry. Remove any connecting gristle. Sprinkle with a little salt. 2. Peel and core apples. Slice into eighths. 3. Peel and slice onion. Melt butter in a large saute pan over medium heat. Be careful not to let brown. Add chicken livers and saute until just browned. It's important that they remain pink inside, or they'll taste bitter. Remove livers with a slotted spoon to a small bowl and set aside. Add apples and onions to the saute pan and cook, covered, over medium heat, until they are soft (about 10 minutes). Add chicken livers to the apples and onions. Then add the ½ c. Port wine and boil down, uncovered, until just a small amount of liquid is left in the pan. Cool mixture to room temperature. Pour mixture, including any pan juices, into your Cuisinart Food Processor, fitted with the metal blade. Process until smooth, occasionally using spatula to scrape sides of beaker. Taste for seasoning. Pour mixture into a pint or two 8-oz. crocks and chill for at least half an hour until it sets. Serve as an appetizer with crackers. Add