Course:
Main
Cuisine:
Modern French
Servings:
4
Prep time:
10 min
Cook time:
10 min
Idle time:
2 hrs
Ingredients
- 200 gr. chicken livers, trimmed and cleaned
- 1/2 medium size onion, chopped
- 1 cloves garlic, chopped
- 1/4 cup sweet Madeira
- 1/3 cup heavy cream
- 1/3 cup unsalted butter + 1 tbsp
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Baguette or crackers, for serving, not shown
- Manchego cheese, for serving, optional, not shown
Method
- In a large skillet, melt ¼ cup of butter and sauté the onions and garlic until translucent, about 3 minutes.
- Add the chicken livers to the skillet and cook until browned on the outside but still pink on the inside, about 5 minutes. Season the mixture with salt, pepper, and nutmeg to taste.
- Add sweet Madeira to the skillet and simmer until the liquid has reduced by half, about 3 minutes.
- Add cream and bring to a simmer. Let is simmer for 1 minute
- Transfer the liver mixture to a blender or food processor, add remaining butter into the blender and blend until combined.
- Transfer the mousse to a serving dish and chill in the refrigerator in a container with a lid for at least 2 hours.
- Serve the mousse with baguette or crackers and thinly shaved Manchego cheese
Note: Ensure proper hygiene and refrigeration to maintain the freshness and safety of the pâté throughout its storage period.
Enjoy!
Recipe Tips
- Be careful not to overcook the chicken liver, as it can become unusable for this dish. To determine the doneness of the liver, puncture the liver pieces while they cook. Once the liver is pink and no blood comes out when you make the cuts, it is ready.
- For longer preservation of the liver pâté, you can melt some butter and create a thin layer on top of the pâté before sealing it with a tightly fitting lid.
- Store this pâté in the refrigerator for up to one week. Please note that once you open the container, oxidation may occur, causing the exposed parts of the pâté to turn brown. Despite the change in appearance, the pâté is still safe to eat.
- For additional guidance and helpful cooking resources, visit Rouxbe.com, where we learned to cook: Rouxbe.com
Printable Recipe:
Cooking with Madeira Wine: Whipped Chicken Liver Pâté
Cooking with Madeira made easy! Try this simple chicken liver pâté recipe to elevate your dining experience. In just 20 minutes, prepare a delicious appetizer that will impress your friends and family. Pair it with Dry Madeira, Medium-dry Madeira, or a smooth Merlot for a flavorful feast. Show off your kitchen skills and become the culinary hero you've always wanted to be!
Servings: 4
Ingredients
- 200 gr chicken livers trimmed and cleaned
- ½ medium sized onion chopped
- 1 clove garlic chopped
- ¼ cup sweet Madeira wine
- ⅓ cup heavy cream
- ⅓ cup unsalted butter + 1 tbsp for topping, optional
- 1 tsp salt or to taste
- ¼ tsp black pepper ground
- ¼ tsp nutmeg ground
- Baguette or crackers, for serving
- Manchego cheese, for serving optional
Instructions
- In a large skillet, melt ¼ cup of butter and sauté the onions and garlic until translucent, about 3 minutes.
- Add the chicken livers to the skillet and cook until browned on the outside but still pink on the inside, about 5 minutes. Season the mixture with salt, pepper, and nutmeg to taste.
- Add sweet Madeira to the skillet and simmer until the liquid has reduced by half, about 3 minutes.
- Add cream and bring to a simmer. Let is simmer for 1 minute
- Transfer the liver mixture to a blender or food processor, add remaining butter into the blender and blend until combined.
- Transfer the mousse to a serving dish and chill in the refrigerator in a container with a lid for at least 2 hours.
- Serve the mousse with baguette or crackers and thinly shaved Manchego cheese (optional)
Notes
- Be careful not to overcook the chicken liver, as it can become unusable for this dish. To determine the doneness of the liver, puncture the liver pieces while they cook. Once the liver is pink and no blood comes out when you make the cuts, it is ready.
- For longer preservation of the liver pâté, you can melt some butter and create a thin layer on top of the pâté before sealing it with a tightly fitting lid.
- Store this pâté in the refrigerator for up to one week. Please note that once you open the container, oxidation may occur, causing the exposed parts of the pâté to turn brown. When stored correctly, the pâté is still safe to eat despite the change in appearance.
- For additional guidance and helpful cooking resources, visit Rouxbe.com, where we learned to cook.