Chicken Liver Pâté with Shallots and Brandy
A silky, rich bistro-style pâté that's surprisingly quick: trimmed chicken livers seared with butter, shallots, garlic and fresh thyme until just pink inside, flambéed with a splash of brandy, then blended with a little more butter and cream until velvety smooth and chilled until spreadable. Serve with toasted baguette, cornichons and fig jam.
At a glance
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