Brandy Cream Chicken Livers Recipes

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

BRANDY CREAM CHICKEN LIVERS

Steps:

• Wash and trim the chicken livers. Pat dry on paper towels.
• In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
• Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
• Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
• Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
• Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
• Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
• Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
• Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
• Garnish with a little chopped flat-leaf parsley and serve.

CHICKEN LIVER PATE WITH BRANDY RECIPE

Steps:

• Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
• Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
• Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
• Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.

CHICKEN LIVERS IN BRANDY CREAM SAUCE

Steps:

• Heat the oil in a pan and sauté the onion until soft. Cut the chicken livers into uniform pieces and fry until browned. Season to taste with mixed herbs, salt and pepper. Add the brandy and simmer for 5 minutes. Add the cream and heat until the sauce thickens. Sprinkle chopped parsley on top. Serves 6.