I have been making this paté for years and it never fails to impress. Serve with crackers or toasted French bread.
Ingredients
For the chicken & brandy paté
- 500g chicken livers — trimmed and cut into thirds
- ¾ cup milk
- ½ cup olive oil
- 2 onions — diced
- 2 cloves garlic — sliced
- 3 rashers bacon — diced
- 2 tablespoons brandy
- 1 tablespoon water
- 1 tablespoon fresh thyme, plus extra sprigs for decoration
- 1½ tablespoons balsamic vinegar
- Salt and ground black pepper, to taste
- 170g butter — diced and chilled
- 80g butter — melted and cooled
- French bread and pickles, to serve
Method
For the chicken & brandy paté
- Cover the chicken livers with milk in a bowl.
- Heat 1 tablespoon of the oil in a pan and cook the onions, garlic and bacon for 12 minutes or until caramelised.
- Mix in the brandy, water and thyme. Transfer to a blender.
- Add the remaining oil to the pan over a medium heat. Drain the chicken livers and pat them dry with paper towels. Fry for 3–5 minutes or until just cooked. Leave to cool slightly.
- Add the chicken livers and all of the oil from the pan to the blender. Season well.
- Add the vinegar and deglaze the pan by using a wooden spoon to loosen any pan brownings. Add to the blender.
- Purée the chicken livers then add the chilled butter. Blend well for about 3 minutes.
- Transfer the paté to a serving dish or individual ramekins.
- Top with extra sprigs of thyme then pour the melted butter over the top. Leave to set.
- Serve on a platter with French bread and pickles.