< Chicken Liver Pate | Chef Jimi Penti | Home Chef Recipes

Chicken Liver Pate with Pistachios (Multiple Recipes)

Chef Jimi Penti shares from his recipe collection: Chicken Liver Pate

Marcia Kiesel's pate
2 sticks softened unsalted butter, plus 4 tablespoons melted
3 large shallots, thinly sliced (1 cup)
2 pounds chicken livers, trimmed
Salt and freshly ground pepper
3/4 cup dry Marsala
1/2 cup chicken stock
11/4 cups salted roasted pistachios, 1/2 cup chopped
1/4 cup chopped parsley
1 teaspoon chopped thyme

Step 1
In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes.
Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes.

Step 2
Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.

Step 3
Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Step 4
Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.

Make Ahead
The pâté can be refrigerated for up to 2 weeks.

AllRecipes Pate

1/2 Cup Unsalted Butter
1 (1 oz) Dry Onion Soup Mix
1/4 cup of White Wine
1 lb Chicken Livers rinsed and trimmed
1/2 cup shelled Pistachio nuts
1 (8 oz) package of Cream Cheese
1/4 Cup of Water
Onion Powder to taste
Garlic Powder to taste

Process: In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.

Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

The Culinary Chase Pate Recipe

3/4 cup unsalted butter
1 cup finely chopped red onion
2 teaspoons fresh thyme
1/2 teaspoon salt
a couple of grinds of black pepper
1 lb. chicken livers, trimmed of fat and connective tissue
1/4 cup cognac (Brandy is also acceptable)
1/4 cup shelled pistachios, roughly chopped
toasted baguette slices

Melt 1/2 cup butter in a large sauté pan over medium heat until it froths then calms. Add onion and cook for 3 to 5 minutes, or until onion is just soft. Add thyme, salt, pepper and chicken livers; cook 10 minutes. During the last minute, remove from heat and stir in cognac. Let mixture cool for 5 minutes, then pour into a food processor and blend until smooth. Fold in pistachios, then transfer to a terrine, small ramekins or your favorite dish and smooth the top with a butter knife.

Over medium heat, melt remaining 1/4 butter, remove from heat and let sit 5 minutes. Using a spoon, skim the milk solids (froth) from top of butter and discard, then pour clarified butter over terrine or ramekins to seal it. Make sure milk solids from bottom of pan don’t mix with clarified butter. Chill for at least 3 hours. Serve with baguette slices.

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