Total Time
30mins
Prep 15 mins
Cook 15 mins

This is in response to a recipe request...haven't tried it yet, but I definitely will soon.

Ingredients Nutrition

Directions

  1. Rinse and drain chicken livers; place livers, butter, onions, apples and garlic in a large skillet and cook gently for 3-4 minutes; add all herbs, nutmeg and sherry; continue to cook gently until livers are done and apples are tender; season with salt& pepper to taste; add chopped hardboiled eggs and mix together; puree mixture in a food processor in 2 or 3 batches until you get a semi-smooth texture; this mixture will be somewhat watery but don't worry because the butter in the recipe will solidify after refrigeration; pack pate in container and refrigerate until use.
  2. Serve with assorted crackers, breads, pickled vegetables and cheeses.
Most Helpful

5 5

This recipe was delicious, super easy to make. I used marsala instead of sherry wine and it turned out really, really tasty. It does make a lot, so next time I am going to divide the recipe in half.

5 5

sounds fantastic!

5 5

This was very nice. I messed with the proportions, which made it probably blander than otherwise (used two eggs even though the rest of the ingredients were halved, and used only about a stick of butter). Not a huge pate fan myself in general, but my husband likes it a lot and has been using it as a sandwich spread all week. Thanks! (I normally don't rate recipes that I've changed substantially, but this one has no other ratings and deserves some stars!)