About this recipe:This is my own version of a richly flavoured chicken liver pâté.
2 tablespoons butter
450g (1 lb) chicken livers, trimmed and chopped
1 medium onion, finely chopped
1 (200g) punnet mushrooms, chopped
3 rashers bacon, chopped
2 cloves garlic chopped
1/2 teaspoon dried thyme
1 large bay leaf
1/2 teaspoon dried rosemary
2 large egg yolks
3 tablespoons semi-skimmed milk
2 tablespoons double cream
2 tablespoons sherry
1 dessertspoon flour
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas mark 4.
In a large frying pan, melt butter over medium heat and add chicken livers. Add onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.
When chicken livers are tender and no longer pink, remove bay leaf, and process liver mixture in a food processor until smooth. While processing, add egg yolk, milk, cream, sherry and flour. Season with salt and pepper to taste. Transfer to two shallow glass baking dishes and bake in preheated oven for 1 hour until a knife inserted comes out clean and dry. Serve with toast and a salad garnish.