Rustic Chicken Liver Mousse Recipe

Name: Rustic Chicken Liver Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken livers, trimmed; 1/4 cup brandy; 2 bay leaves; 4 garlic cloves, 2 crushed, 2 thinly sliced; 2 tablespoons extra-virgin olive oil; 1 medium red onion, minced; 4 ounces thinly sliced pancetta, coarsely chopped; 1 anchovy, chopped; 2 teaspoons tomato paste; 3 tablespoons balsamic vinegar; 1/2 cup sweet vermouth; 1 cup heavy cream; 1 teaspoon chopped thyme; 1 teaspoon chopped sage; Salt and freshly ground pepper; Toasted baguette slices and Spiced Prune Chutney, for serving

Servings: persons

1 pound chicken livers, trimmed
1/4 cup brandy
2 bay leaves
4 garlic cloves, 2 crushed, 2 thinly sliced
2 tablespoons extra-virgin olive oil
1 medium red onion, minced
4 ounces thinly sliced pancetta, coarsely chopped
1 anchovy, chopped
2 teaspoons tomato paste
3 tablespoons balsamic vinegar
1/2 cup sweet vermouth
1 cup heavy cream
1 teaspoon chopped thyme
1 teaspoon chopped sage
Salt and freshly ground pepper
Toasted baguette slices and Spiced Prune Chutney, for serving

1
In a medium bowl, toss the chicken livers with the brandy, bay leaves and crushed garlic; let marinate at room temperature for 2 hours or refrigerate for up to 8 hours.
2
Drain the livers and pat dry; discard the bay leaves and garlic.
3
In a large, deep skillet, heat the oil.
4
Add the onion, pancetta, anchovy and sliced garlic and cook over moderately high heat, stirring, until the onion and garlic are softened, 8 minutes.
5
Add the tomato paste and stir for 1 minute.
6
Stir in the chicken livers.
7
Add the vinegar and cook until nearly evaporated.
8
Add the vermouth and cook until nearly evaporated and the livers are just pink within, about 3 minutes.
9
Scrape the mixture into a food processor; let cool slightly.
10
Add the cream, thyme and sage to the skillet and cook over moderately high heat, stirring, until the cream is reduced to 1/2 cup, about 8 minutes.
11
Pour into the food processor and puree.
12
Press the mousse through a fine sieve set over a bowl; season with salt and pepper.
13
Press plastic wrap directly onto the surface of the mousse and refrigerate until chilled.
14
Serve the mousse with toasted baguette slices and the Spiced Prune Chutney.

619

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 16 ingredients. The key ingredients include: 1 pound chicken livers, trimmed, 1/4 cup brandy, 2 bay leaves, 4 garlic cloves, 2 crushed, 2 thinly sliced, and more.

Yes, Rustic Chicken Liver Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rustic Chicken Liver Mousse

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