Serve this light and creamy parfait with toasted French bread and pickles.
Ingredients
For the chicken parfait with maple and brandy
- 125g butter — diced
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- 275g chicken livers — trimmed
- 1 shallot — finely diced
- 1 clove garlic — sliced
- Salt and ground white pepper, to taste
- 2 tablespoons brandy
- 1 tablespoon maple syrup
- ½ cup cream — whipped
- Toasted baguette and pickles, to serve
Method
For the chicken parfait with maple and brandy
- Melt 25g of the butter in a large pan with the oil and thyme.
- Add the chicken livers, shallot and garlic and sauté until the chicken livers are brown on the outside and still pink inside. Season well with salt and white pepper.
- Add the brandy and maple syrup and simmer to reduce. Remove from the heat, discard the thyme and set aside to cool slightly.
- Transfer to a food processor. Add the remaining 100g of butter and purée until smooth. Set aside to cool completely.
- Fold in the whipped cream. Taste and adjust seasonings.
- Divide between 2–3 ramekins and smooth the tops. Cover and refrigerate for at least 4 hours.
- Serve with toasted baguette and pickles.