Chicken Liver Pate With Walnuts And Figs Recipes

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CHICKEN-LIVER PâTé



Chicken-Liver Pâté image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Categories     dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN LIVER PâTé WITH FIG PRESERVES



Chicken Liver Pâté with Fig Preserves image

Categories     Chicken     Fruit     Onion     Poultry     Appetizer     Fig     Port     Winter     Gourmet

Number Of Ingredients 8

3 large onions (about 3/4 pound), chopped
1 stick (1/2 cup) unsalted butter
1 pound chicken livers, trimmed
1/4 cup Tawny Port
1/4 teaspoon allspice
1 tablespoon fresh lemon juice
1/3 cup fig preserves (available at specialty foods shops and some supermarkets), chopped fine
toast points or water biscuits as an accompaniment

Steps:

  • In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, purée the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pâté, covered, for 5 hours, or until it is firm. The pâté may be made 4 days in advance and kept covered and chilled. Invert the pâté onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pâté with the toast points or water biscuits.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 11

1/2 cup water
1/3 cup chopped onion
4 bay leaves
4 fresh thyme sprigs
1 garlic clove, peeled
1/2 pound chicken livers
1 tablespoon brandy
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups butter, softened
Assorted crackers

Steps:

  • In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.

Nutrition Facts : Calories 233 calories, Fat 24g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

FIG-BRAISED CHICKEN WITH SPICED WALNUTS



Fig-Braised Chicken with Spiced Walnuts image

When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats the delicate flavor and juicy texture of a fresh, ripe fig-nothing except for maybe the dish. While fresh figs aren't highly accessible for most people, dried figs can usually be found at just about any market. We use dried figs here to create a dish that reminds us of those summer evening walks when we would score a bounty of fresh figs. Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Chicken     Fig     Walnut     Dinner     Healthy     Kid-Friendly     Braise     Small Plates

Yield 4-6 servings

Number Of Ingredients 16

For the chicken:
2 tablespoon ghee or olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 cup Chicken Bone Broth
Chopped fresh flat-leaf parsley, for garnish
For the walnuts:
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika

Steps:

  • Prepare the chicken:
  • In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
  • Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
  • In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
  • When you are ready to eat, preheat the oven to 400°F.
  • Transfer the chicken from the marinade to a plate. Reserve the marinade.
  • Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
  • Make the spiced walnuts:
  • On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
  • Serve:
  • Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

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