Jacques Pepin’s Chicken Liver Pâté

“This silky pâté can be prepared in advance and is elegant enough for the holidays, while easy enough for everyday. The richness of the pâté is balanced by the structure and dark fruit of our Merlot.”

– Pennie Haase, Director of National Marketing and Northeast Regional Sales

– Serves 10 –

½ lb. chicken livers, well trimmed
½ small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
3 sprigs fresh thyme
½ cup chicken stock
1 ½ sticks unsalted butter, at room temperature
1 Tbsp. Cognac
Black pepper
Kosher salt

Method of Preparation:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and ½ teaspoon of salt. Add the chicken stock and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from heat and let stand, covered for 5 minutes.

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor, process until coarse. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth.

Scrape through a small sieve into 3-4 small ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.

Made ahead: The pâté can be covered with parchment, wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Serve with cornichons, French mustard, small toasts and a bottle of AVV Merlot.