Lunch: Chicken Liver Pâté with Green Peppercorns

Recipe by Kay Chun The richness of this silky pate is balanced by tart green peppercorns. It's even better made a day ahead, making it a convenient Thanksgiving Day starter.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chicken Liver Pâté with Green Peppercorns

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 pound chicken livers, well trimmed
2 cups whole milk
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
Small sage leaves
2 garlic cloves, thinly sliced
Kosher salt
Pepper
2 tablespoons bourbon
3 tablespoons fresh lemon juice
2 sticks unsalted butter, at room temperature
2 tablespoons chopped brined green peppercorns, plus 1 tablespoon brine from the jar
Rye crackers, for serving

Instructions

In a bowl, refrigerate the livers in the milk overnight.
Drain and rinse the livers; pat dry. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and 5 sage leaves and cook over moderate heat until deep golden, about 8 minutes. Stir in the garlic and cook for 1 minute. Scrape the mixture into a food processor.
In the same skillet, heat the remaining 1 tablespoon of oil. Season the livers with salt and pepper and cook over moderately high heat, turning once, until golden, 2 minutes. Add the bourbon; cook until almost evaporated and the livers are barely pink inside, 1 minute.
Add the livers to the food processor and add the lemon juice; pulse to finely chop. With the machine on, add the butter, 1 tablespoon at a time, until the pâté is very smooth. Stir in the green peppercorns and brine. Season with salt and pepper.
Transfer the pâté to 2 bowls. Cover and refrigerate until chilled. Garnish with sage and serve with rye crackers.

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