Wednesday, March 8, 2017

Brandy-Laced Chicken Liver Pâté with Balsamicy Onions #CookingwithCocktails

For one of my best friend's birthday dinners, this past weekend, I decided on a Dinner is Poured menu, based on a cookbook written by a blogging pal of mine: Cooking with Cocktails: 100 Spirited Recipes by Kristy Gardner* of the blog She Eats.

I cooked several of the recipes from the book for the dinner, but the Brandy-Laced Chicken Liver Pâté was one that had all of our tongues wagging. Organ meat is supposed to be on two of the gal's lists of foods to eat; one is eating for a thyroid condition, the other is considering the Wahl's Protocol for autoimmune diseases. In both cases, liver is an approved food. I'm not sure adding booze to the liver is allowed, but I will be trying a recipe for liver and onions soon. We'll see how that goes. Stay tuned... 

slightly adapted from
Cooking with Cocktails: 100 Spirited Recipes by Kristy Gardner

  • 7 T butter
  • 1/2 C organic white onion, diced
  • 1/4 C leeks, trimmed and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 12 ounces chicken livers
  • 1 T fresh thyme, destemmed
  • 1 T fresh parsley, chopped
  • 2 bay leaves
  • 1/2 C brandy
  • 1 t balsamic vinegar
  • freshly ground pepper
Balsamicy Onions
  • 2 organic white onions, peeled  and sliced
  • 1 C balsamic vinegar
  • 2 t fleur de sel
  • 2 to 3 T olive oil
Garnish (optional)
  • organic calendula petals

Melt 4 T butter in a large, flat-bottom pan. When it starts to foam, add in the onions, leeks, and garlic. Cook until the onions soften and are translucent.

Add in the chicken livers, thyme, parsley, and bay leaves. Cook for 6 to 7 minutes, until the livers are completely cooked. Pour in the brandy and vinegar. Cook for another 2 minutes. Season with freshly ground pepper and remove the bay leaves.

Spoon everything into the bowl of a food processor and process until smooth. Scoop the pâté into ramekins or low mason jars. Melt the remaining 3 T butter and pour over the pâté to prevent oxidation.

Balsamicy Onions
Heat olive oil in a large, flat-bottom pan. When hot, add the onions and fleur de sel and stir well to coat completely with oil. Allow the onions to cook slowly, approximately 25 to 30 minutes, stirring occasionally.

Pour in the balsamic vinegar and allow to reduce until it's thick and syrupy, approximately another 25 minutes. Remove from the heat and let cool.

To Serve
Spread pâté on slices of toasted baguette. Top with balsamicy onions and sprinkle with calendula petals, if using. Serve immediately.

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