Brandied Chicken Liver Pâté

1. 1

   Melt 2 tbsp butter in a frying pan on medium. Cook chicken livers, in 2 batches, for 3-4 mins until just browned. Remove from pan and set aside.

2. 2

   Melt 2 tbsp of butter in same pan on high. Saute mushrooms, green onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat and simmer, uncovered, for 8-10 mins, until mixture reduces by half.

3. 3

   Combine livers, mushroom mixture and cream cheese in a food processor. Process until smooth. Transfer to a bowl. Fold in chervil.

4. 4

   Spoon mixture into a dish and smooth top. Melt remaining 3 tbsp of butter and pour over top. Sprinkle over the chervil leaves. Chill until ready to serve. Serve with crackers or crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.