Chicken Pâté with Honey and Rosemary
This chicken pâté with honey and rosemary is a delightful blend of savory and sweet, with aromatic rosemary adding a sophisticated herbal note. It’s a perfect spread for appetizers, served with crusty bread, crackers, or fresh vegetables.
Ingredients:
- 1 pound chicken livers, cleaned and trimmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/4 cup brandy or white wine (optional)
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Extra honey and rosemary sprigs, for garnish
- Crackers, toasted bread, or fresh vegetables, for serving
Instructions:
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Prepare the Chicken Livers: Clean and trim the chicken livers, removing any connective tissue. Pat them dry with paper towels.
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Cook the Onions and Garlic: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
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Cook the Chicken Livers: Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5-7 minutes, turning occasionally, until the livers are browned on the outside but still slightly pink in the center.
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Add the Honey and Rosemary: Stir in the honey and chopped rosemary. Cook for an additional 2-3 minutes, allowing the flavors to meld. If using brandy or white wine, add it to the skillet and cook for another 1-2 minutes to let the alcohol evaporate.
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Blend the Pâté: Transfer the mixture to a food processor. Add the heavy cream and blend until smooth and creamy. If the mixture is too thick, you can add a little more cream or broth to achieve your desired consistency.
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Season and Chill: Taste the pâté and adjust seasoning with salt and freshly ground black pepper. Spoon the pâté into ramekins or a serving dish, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pâté to firm up.
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Serve: Before serving, drizzle a little extra honey over the top and garnish with rosemary sprigs. Serve the chicken pâté with crackers, toasted bread, or fresh vegetables.
Tips:
- Chicken Livers: Ensure the chicken livers are fresh and properly cleaned for the best flavor and texture.
- Honey: The honey adds a subtle sweetness that complements the earthy flavors of the liver and rosemary. Adjust the amount of honey to your taste.
- Rosemary: Fresh rosemary is ideal for its aromatic flavor, but dried rosemary can be used if fresh is not available.
This chicken pâté with honey and rosemary is a unique and flavorful spread that pairs beautifully with a variety of accompaniments. Enjoy it as a starter or a luxurious snack!
