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Frixos Personal Chefing

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Sautéed Chicken Liver Pâté

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Having tried the method of warm cooking the liver, it was time for the Sautéed Chicken Liver Pâté. I think I prefer it!

Can be made 2 days in advance and no hesitation to present this during Christmas Holiday dinners among the various nibs and canapes to keep friends and family busy just before dinner.

Serve with crispy toasts or a nice French loaf along a tangy jam or chutney.

Sautéed Chicken Liver Pâté

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

You can print the recipe!
Sautéed Chicken Liver Pâté
Course Side Dish
Cuisine French
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
10 People
Ingredients
Course Side Dish
Cuisine French
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
10 People
Ingredients
Instructions
  1. Take a medium pan and place on medium heat. Add half the butter and when melted add the garlic, shallots, thyme leaves and orange peel, sauteing for 5 minutes.
  2. After that add the liver cubes and continue sauteing for another 7-8 minutes. Deglaze with the Commandaria wine, let the alcohol evaporate and remove from the fire.
  3. Take a high-speed blender or food processor and add the cooked livers with all the liquid from the pan. Work until you get a nice smooth cream. Open the lid, add the remaining butter and season with the salt and pepper.
  4. Blitz a bit more and then pass through a sieve to remove any extra strings or membranes. Add plastic wrap film in a long rectangular dish, place the mixture in and refrigerate for 3-4 hours or overnight covered with more plastic wrap film, the film touching the liver cream so as it does not go black.
  5. Next day take out of the refrigerator and remove the plastic wrap. If placed in the long dish, then dip it for few seconds in hot water to assist in coming off. Turn upside down and serve in a long rectangular plate along with a jam or chutney of your choice. If placed in jars, simply serve in this rustic and homey way, always along with some crackers or a loaf of bread.
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