Lisa's Chicken Liver Pate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
22 ounces chicken livers, raw rinsed and drained1.5 cups mushrooms sliced1 large onion1 cup diced celery with leaves8 cloves garlic1/4 cup olive oil 4 teaspoons salt 1 teaspoon fresh ground black pepper1 tablespoon Italian seasoning, dried1 teaspoon Hungarian Paprika6 ounces Camelot Merlot
put 2 tablespoons extra virgin olive oil in large sauté pan to heat while you chop 1 large onion, celery, mushrooms and garlic.
put the celery and onions in the oil on medium low heat add the Italian seasoning, one teaspoon of salt and your fresh ground pepper, and sauté until translucent.
add the chicken livers and paprika and cook for about 20 minutes or until not pink anymore.
Add the mushrooms and garlic and 1 more teaspoon of salt. You can add more fresh ground black pepper if you like. Cook until the mushrooms are looking a little cooked and add your wine. Put a lid on your sauté pan and let simmer for about 10 minutes.
Take the lid off and turn up the heat to medium high to reduce the liquids in the pan stirring every few minutes to make sure you aren't burning it. Take pan off the stove and let rest to cool a little with the lid on the pan.
Prepare your food processor or blender for puree.
spoon into your processor and puree. At this time you may need to add a little more salt. Taste it first. Also this is the time to add the 2 remaining tablespoons of olive oil if you need it to thin the pate. I used it because olive oil has mega good fat and nutrition.
Put mixture in a bread pan or some kind of form, even a bowl is ok. Refrigerate, and or eat at once if you like it warm and refrigerate leftovers for nutritious snacking.
Number of Servings: 10
Recipe submitted by SparkPeople user TIGERBABY777.
put the celery and onions in the oil on medium low heat add the Italian seasoning, one teaspoon of salt and your fresh ground pepper, and sauté until translucent.
add the chicken livers and paprika and cook for about 20 minutes or until not pink anymore.
Add the mushrooms and garlic and 1 more teaspoon of salt. You can add more fresh ground black pepper if you like. Cook until the mushrooms are looking a little cooked and add your wine. Put a lid on your sauté pan and let simmer for about 10 minutes.
Take the lid off and turn up the heat to medium high to reduce the liquids in the pan stirring every few minutes to make sure you aren't burning it. Take pan off the stove and let rest to cool a little with the lid on the pan.
Prepare your food processor or blender for puree.
spoon into your processor and puree. At this time you may need to add a little more salt. Taste it first. Also this is the time to add the 2 remaining tablespoons of olive oil if you need it to thin the pate. I used it because olive oil has mega good fat and nutrition.
Put mixture in a bread pan or some kind of form, even a bowl is ok. Refrigerate, and or eat at once if you like it warm and refrigerate leftovers for nutritious snacking.
Number of Servings: 10
Recipe submitted by SparkPeople user TIGERBABY777.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 7.7 g
- Cholesterol: 213.4 mg
- Sodium: 248.8 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.8 g
- Protein: 11.8 g
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