Chicken Liver And Tarragon Pate Recipe

Name: Chicken Liver And Tarragon Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g butter, at room temperature; 225 g chicken livers; 2 tablespoons brandy; 2 garlic cloves, roughly chopped; 1 tablespoon chopped fresh tarragon; 150 ml double cream; salt & freshly ground black pepper; TO GARNISH; 50 g butter; 12 fresh tarragon leaves

Servings: persons

150 g butter, at room temperature
225 g chicken livers
2 tablespoons brandy
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh tarragon
150 ml double cream
salt & freshly ground black pepper
TO GARNISH
50 g butter
12 fresh tarragon leaves

1
Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
2
Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
3
Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
4
To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
5
Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g butter, at room temperature, 225 g chicken livers, 2 tablespoons brandy, 2 garlic cloves, roughly chopped, and more.

Yes, Chicken Liver And Tarragon Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Liver And Tarragon Pate

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