Chicken Liver Pate With Walnuts And Figs Recipe

Name: Chicken Liver Pate With Walnuts And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine or chicken broth; 3/4 cup dried figs; 1 pound chicken livers; 1 cup reduced-sodium chicken broth; 1 small onion, sliced; 1 cup butter, softened; 3/4 cup chopped walnuts, toasted, divided; 2 tablespoons Cognac or brandy; 1/2 teaspoon salt; Thinly sliced green onions; Red leaf lettuce; 1 French bread baguette (10-1/2 ounces), sliced and toasted

Servings: persons

1 cup dry red wine or chicken broth
3/4 cup dried figs
1 pound chicken livers
1 cup reduced-sodium chicken broth
1 small onion, sliced
1 cup butter, softened
3/4 cup chopped walnuts, toasted, divided
2 tablespoons Cognac or brandy
1/2 teaspoon salt
Thinly sliced green onions
Red leaf lettuce
1 French bread baguette (10-1/2 ounces), sliced and toasted

1
In a small saucepan, bring wine to a simmer. Remove from the heat; add the figs. Let stand for several hours or overnight; drain. Cut figs into quarters. Transfer to a small bowl; cover and refrigerate.
2
Line a 3-cup bowl with plastic wrap and spray with cooking spray.
3
In a large saucepan, combine the chicken livers, broth and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink, stirring occasionally. Drain.
4
Transfer to a food processor; cover and process until coarsely chopped. Add the butter, 1/4 cups walnuts, Cognac and salt. Cover and process until smooth. Transfer to prepared bowl. Cover and refrigerate until firm, at least 3 hours.
5
To serve, unmold pate onto a serving platter. Press remaining walnuts onto sides of pate. Arrange green onions and a few figs on top. Place lettuce around pate. Sprinkle remaining figs over lettuce. Serve with baguette slices. Refrigerate leftovers.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup dry red wine or chicken broth, 3/4 cup dried figs, 1 pound chicken livers, 1 cup reduced-sodium chicken broth, and more.

Yes, Chicken Liver Pate With Walnuts And Figs 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.

That's it — enjoy your meal!

Chicken Liver Pate With Walnuts And Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions