Chicken liver pate with caramelized onions

10 servings

40 minutes

Chicken liver pate with caramelized onions, sherry and oranges combines the taste of tender liver and the pungent sweetness of caramelized onions. The dish can be cooked not only with sherry, but also with port, wine or Madeira. Cheese, eggs or vegetables, such as carrots, are added to the pate for flavor and color. Goose liver pate was first prepared in France at the end of the 18th century. A French chef was commissioned to create a dish of haute French cuisine. The appetizer turned out to be excellent and was sent as a gift to King Louis XVI. But where chicken pate came from is not exactly known: with all the many years of experimentation with this dish, it is difficult to find its origins, but it has an equally rich taste and has long won the love of various chefs around the world. It is good to serve it on a toasted slice of bread as an appetizer, and you can also add berry sauce that only emphasizes the subtle meaty flavor.

Energy value per serving

• Calories: 434.1
• Proteins: 10.7g
• Fats: 35.6g
• Carbohydrates: 10g

Ingredients

• Chicken liver: 500 g
• Onion: 500 g
• Oranges: 1 pc
• Sherry: 300 ml
• Vegetable oil: 100 ml
• Butter: 250 g
• Cream 35%: 50 ml
• Sugar: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean the chicken liver.

   Required ingredients:

   • Chicken liver: 500 g

2. Slice the onion into half rings and add to a pan with heated vegetable oil. Season with salt and pepper, and simmer over medium heat, stirring until the onion releases its juice.

   Required ingredients:

   • Onion: 500 g
   • Vegetable oil: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add sugar, a bit of sherry, some orange juice and zest, and continue to sauté the onion, stirring occasionally and waiting for the liquid to evaporate and the onion to take on a caramel color. This will take 15-20 minutes, but you can continue longer. You can add sherry from time to time.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Sherry: 300 ml
   • Oranges: 1 piece

4. Put the prepared onion aside. In the same pan, add oil and lightly fry the liver, adding salt and pepper. It should be browned on the outside and tender pink on the inside. Add zest, juice, and sherry to the liver. Remove from heat.

   Required ingredients:

   • Vegetable oil: 100 ml
   • Chicken liver: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Oranges: 1 piece
   • Sherry: 300 ml

5. Put onion and liver in a blender, pour in cream, and blend. Gradually add small pieces of frozen butter to the pâté and continue blending.

   Required ingredients:

   • Onion: 500 g
   • Chicken liver: 500 g
   • Cream 35%: 50 ml
   • Butter: 250 g

6. Pour the prepared pâté into a mold, cover it with plastic wrap so that it tightly adheres to the pâté, and send it to the refrigerator to set.