Chicken Liver Pate With Apple

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 tablespoons unsalted butter (1 stick)
• 2/3 cup minced onion
• 1 small green apple, peeled, cored and chopped
• 1 lb chicken liver, patted dry
• 1/4 cup port wine
• 2 tablespoons whipping cream
• 3/4 cup butter, room temperature (1 1/2 sticks)
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper

Recipe

• 1 melt 4 tablespoons butter in large skillet over medium heat.
• 2 add onions and saute until soft, about 5 minutes.
• 3 add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
• 4 melt 4 tablespoons butter in same skillet over medium-high heat.
• 5 add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
• 6 add livers to onion mixture.
• 7 add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
• 8 add port and cream to livers and puree until smooth;cool.
• 9 beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
• 10 stir in lemon juice and season with cayenne, salt and pepper.
• 11 pack pate into a crock or serving bowl.
• 12 cover with plastic and refrigerate until chilled.