Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper.

In a large heavy skillet, over a medium high heat, melt the butter. Saute the chicken livers 5 minutes. Remove them from the skillet and set aside.

To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves.

In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed.

Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours.

Serve with toasted thinly sliced bagel rounds or toasted French bread.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Pate Brisee

Recipe courtesy of Martha Stewart

Country Pate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Venison Pate

Recipe courtesy of Ben Sheagren

Pate Brisee

Recipe courtesy of Peggy Cullen

Leftover Pate

Recipe courtesy of George Duran

Pate Sucree

Recipe courtesy of Peggy Cullen

Georgia Pate

Recipe courtesy of Trisha Yearwood

Morel Pate

Recipe courtesy of Sara Moulton

Pate Sucre

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.