Home & Cuisine

Chicken liver pâté with red wine jelly

  • 1 kg chicken liver, cleaned, washed
  • 500 ml milk
  • 2 pcs onions, peeled, finely chopped
  • 4 clove garlic, peeled
  • 60 ml sherry
  • 300 ml red wine, semi-sweet
  • 6 tbsp canola oil
  • 2 tbsp cream
  • 1 sprig rosemary, fresh
  • 2 pcs juniper berries
  • 1 pcs allspice, whole
  • 1/2 tbsp gelatin, powdered, unflavoured
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper

  1. Tap the washed chicken livers with kitchen towel to dry, then place them into a bowl.
  2. Pour the milk on them, covering them, then place the bowl covered into the fridge at least for 2-3 hours.
  3. Pour the oil into a saucepan and put the finely chopped onion and mashed garlic in, stewing for 5-6 minutes on low heat. Avoid burning.
  4. You can add the all-spice and juniper berries right after the onions and garlic.
  5. Take the livers out from the fridge then drain very well. Before adding them to the onions, discard the spices.
  6. Place the drained livers into the saucepan then sprinkle with the freshly ground pepper.
  7. Fry for 5 minutes or until well-done. You can check if they are fried by making a cut on the biggest liver. It's done when the center is still pink but not bloody.
  8. When it's done, add the whole sprig rosemary, cream, and the sherry then boil the liquid. Discard the rosemary sprig and turn off the heat. Sprinkle the salt on it.
  9. Let the livers cool down, then place everything into the blender then blend until foamy. Taste if it needs more salt or pepper.
  10. Pour the pâté into a serving dish then smooth the surface of it. Avoid staying air bulbs in the cream. Cover it with a foil and place it into the fridge 'til you make the wine jelly.
  11. To prepare the wine jelly, mix the gelatin powder with 4 tbsp of wine to melt it, then add the remaining wine after a few minutes.
  12. Place it up on medium heat and wait until it gets warm, then let it cool down a bit before pouring onto the pâté.
  13. Cover it without touching the surface of the jelly then place it in the fridge for a night.
  14. Serve it with toasted bread slices.



Good points

  • High in niacin
  • High in selenium
  • High in vitamin B6

Preparation time: 60 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 192.55 kcal
Carbohydrates: 8.7 g
Cholesterol: 11 mg
Sugar: 6.06 g
Protein: 3.93 g
Fat: 13.45 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com