Chicken liver pate with apple
4 servings
20 minutes
Chicken liver pâté with apple is a refined dish of European cuisine that combines the tenderness of liver, the sweetness of apples, and a hint of spice. The origins of this recipe trace back to ancient French and German traditions where pâté was not only a delicacy but also an important part of festive tables. Cognac adds a note of noble depth while cream gives it a silky texture. The slight acidity of green apples perfectly balances the richness of the liver, creating a harmonious flavor. Pâté can be served with crispy baguette, toast or thin slices of rye bread, complemented by grapes or pickled vegetables. It’s a wonderful choice for both a cozy family dinner and an exquisite gastronomic presentation.
1
Wash the liver and clean it from the film. Cut the onion into cubes. Peel the apple and chop it finely.
- Chicken liver: 300 g
- Green apples: 1 piece
- Onion: 1 piece
2
Melt half of the butter in a pan and sauté the onion until soft. Add the liver, stir, pour in the cognac, and evaporate the alcohol over high heat for 1 minute.
- Butter: 100 g
- Onion: 1 piece
- Chicken liver: 300 g
- Cognac (brandy): 2 tablespoons
3
Reduce the heat, add salt and pepper, add ground coriander and nutmeg, add apples and simmer until soft (apples should be very soft). Add cream and simmer for another 1-2 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: 0.5 teaspoon
- Ground nutmeg: to taste
- Green apples: 1 piece
- Cream 20% fat: 150 ml
4
Remove from the stove and blend the mixture in a separate bowl using an immersion blender. For more tenderness, you can pass the pâté through a sieve.
5
Melt the remaining butter in a water bath.
- Butter: 100 g
6
Transfer the pâté to a mold and pour melted butter on top. Place in the refrigerator for a few hours.
- Butter: 100 g
