Doesn’t the title of this recipe sound wonderful? Everything in French sounds sinfully delicious. What does it mean in English? Pâté of Chicken Liver with Black Currant. And since today is National Pâté Day, it is only fitting that I share this wonderful recipe with you. It’s one I picked up from my favorite French Food Site, The Everyday French Chef. The recipes are simple and yet true to their very French roots.
This easy-to-make Pâté is nearly as good as Foie Gras! Remember, I said nearly. Nothing beats Foie Gras, especially when prepared whole. Oh my stars! Yet this wonderful chicken liver Pâté spread is delicious. If Crème de Cassis is not available, or if you’d like to try something different, substitute cognac, (my personal favorite) or a good port. Experiment and use your imagination.
Pâté de Foies de Volaille au Cassis
1/2 pound chicken livers
4 tablespoons butter
1 branch thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
freshly ground black pepper
2 tablespoons Crème de Cassis (black currant liqueur)
Peel and finely chop the shallots. Melt the butter in a frying pan. Sauté the shallots until they start to wilt, about one minute. Add the livers and sauté, stirring occasionally, until they are browned on all sides, about 10 minutes. While they are cooking add the thyme, salt and pepper.
Cut into a liver to check for doneness. When pink inside, and no longer red, turn up the heat, add the liqueur and scrape the bottom of the pan with a wooden spatula. Allow to simmer for a minute or two. Turn off heat.
Blend lightly. Taste for seasoning and add more salt if necessary. Refrigerate for at least one hour. Transfer to a serving dish, using the back of a spoon to smooth the top of your Pâté.
For a light, yet romantic meal serve accompanied by warm toast and a small green salad.