Chicken Liver Pâté with Figs and Walnuts
Chicken Liver Pâté with Figs and Walnuts is a flavorful French French Receipes dish prepared with quality ingredients. Spray 3-cup soufflé dish or terrine with vegetable oil spray.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSpray 3-cup soufflé dish or terrine with vegetable oil spray.
Line dish with plastic wrap; spray plastic.
Combine chicken livers, broth and onion in medium saucepan.
Bring to boil.
Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes.
Drain cooking liquid; transfer chicken livers and onion to processor.
Add butter, Cognac and salt to processor.
Puree until smooth.
Transfer to prepared dish.
Cover and refrigerate until firm, at least 4 hours.
Bring wine to simmer in small saucepan.
Remove from heat.
Let stand until figs soften, about 15 minutes.
Quarter figs. (Pâté and figs can be prepared 1 day ahead.
Keep pâté refrigerated.
Transfer figs to small bowl; cover and refrigerate.).
Unmold pâté onto platter.
Press walnuts onto sides of pâté.
Garnish top with chives and some figs.
Arrange lettuce on platter with pâté.
Place remaining figs atop lettuce.
Serve with toasts.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.