Chicken liver pate with onion jam
6 servings
25 minutes
Chicken liver pâté with onion jam is an exquisite dish of French cuisine that embodies a harmony of flavors. Its roots trace back to the traditions of ancient French recipes where pâtés held an important place in gastronomy. Tender chicken liver infused with the aromas of port wine, thyme, and nutmeg transforms into a velvety mass that melts in the mouth. This richness is complemented by caramelized red onions cooked to softness with butter. The sweet-spicy jam highlights the depth of the pâté, creating a perfect balance. The dish is excellent for serving at festive tables as an appetizer with crispy white bread. Its rich flavor makes it an ideal pairing with a glass of red wine, while its delicate texture offers gastronomic pleasure. In every spoonful lies the elegance and finesse of true French cuisine.
1
Fry the liver in vegetable oil (50 ml) until cooked.
- Chicken liver: 300 g
- Vegetable oil: 100 ml
2
Onion and carrot should also be well fried in vegetable oil (50 ml).
- Onion: 80 g
- Carrot: 160 g
- Vegetable oil: 100 ml
3
For the jam, caramelize the sugar to a light brown color.
- Sugar: 100 g
4
Then add the sliced red onion and sauté with 100 g of butter.
- Red onion: 630 g
- Butter: 200 g
5
Pour in red wine and a little chicken broth.
- Red wine: 350 ml
- Chicken broth: 100 ml
6
Simmer until thickened, season with salt and pepper, add chopped thyme.
- Sea salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 5 g
7
For the pâté, blend liver, sautéed vegetables, port wine, 100 g butter, nutmeg, and cream. Add salt and pepper.
- Chicken liver: 300 g
- Onion: 80 g
- Carrot: 160 g
- Port: 40 ml
- Butter: 200 g
- Nutmeg: 3 g
- Cream 33%: 160 ml
- Sea salt: to taste
- Ground black pepper: to taste
8
Serve with red onion jam and bread.
- Red onion: 630 g
- White bread: to taste