How to Make Chicken Pâté
Pâté is one of those wonderfully decadent foods that you enjoy indulging in over the holidays and special occasions. It has a reputation for being difficult to make, but that couldn’t be further from the truth. A few basic ingredients and a spin through the food processor and you’ve got an elegant appetizer in no time.
After you’ve removed any fatty bits and pierced the livers, poach them on high in the boiling wine. Poaching the livers in wine as opposed to frying them, infuses them with a delicate flavour. Poach them for about 4 minutes. Livers must still be pink inside. Combine butter, onion, apple, thyme and garlic and sauté on med-high for 5 minutes or until apple is tender. Transfer the ingredients to a food processor and process until pureed. Add the chicken livers and remaining ingredients and process until smooth and no lumps remain. Pour into a pretty earthenware dish and refrigerate for at least 2 hours. Sprinkle with chopped parsley and paprika just before serving.
Serve with a lovely dessert wine, a crusty baguette and crackers.