New Year's Chicken Pâté with Armagnac
Appetizers • European
Description
New Year's Chicken Pâté with Armagnac
Ingredients
- Chicken Liver 15 oz
- Butter 5 oz
- Cream (40%) 0 fl oz
- Coarse Salt to taste
- Armagnac 1 tablespoon
- Ground Black Pepper to taste
- Dried cranberries with sugar to taste
- Fresh Bay Leaf 8 pieces
- Toasts to taste
Step-by-Step Guide
Step 1
Heat a skillet over medium heat. Add a small piece of butter and let it melt. Place half of the chicken liver in the skillet and sauté for about 3 minutes, until the liver is cooked but still pink inside. Transfer to a plate and repeat with the remaining liver.
Step 2
In a blender, puree the liver until smooth. Add the remaining softened butter and cream, and blend again. Season with salt and pepper, then add the Armagnac.
Step 3
Transfer the pâté into 8 small molds, cover with plastic wrap, and chill.
Step 4
Before serving, remove the plastic wrap and garnish the pâté with dried cranberries and bay leaves. Serve with warm toast.
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