Recipe courtesy of Nancy Fuller
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.

Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.

Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.

In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.

Serve the mousse with toasted baguette slices and garnish with pickled onions.

Categories:

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking