Chicken Liver Paté with Capers
This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.
Servings: 6 servings
Calories: 261kcal
Cost: $10
Ingredients
- 1 pound chicken livers
- Salt and pepper
- ½ cup olive oil divided + more for garnishing
- 2 shallots finely chopped and divided
- 1 garlic clove finely chopped
- 2 tablespoons sherry or red wine
- 2 tablespoons capers
- Small bunch of parsley leaves + for more garnish
- Zest of 1 lemon + more for garnish
- Juice of ½ lemon
- Sea salt for finishing
- Toasted crostini for serving
Instructions
- Plce chicken livers on a few sheets of paper towels to dry (they may stick) and cut off any fat or connective tissue. Season with salt and pepper
- Heat a medium sized skillet over medium heat and drizzle with ¼ cup of olive oil. 1 finely chopped shallot and saute until caramelized and soft, about 2-3 minutes. Add garlic and saute for another minute.
- Add chicken livers and increase heat if needed to give them a good sear. Sear on first side for 1-2 minutes, then turn over and sear on the other side for another 1-2 minutes until just cooked through.
- Pour in sherry and scrape any bits from the bottom of the skillet and reduce heat to medium.
- Add capers and stir everything together. The sauce should have thickened but there should still be some moisture.
- Remove from heat and place liver mixture onto a clean cutting board (I like to use a plastic cutting board for proteins) and pile the other finely chopped shallot, parsley, lemon zest and lemon juice and rest of the olive oil and give everything a really good chop.
- Taste for seasoning and add more salt if needed. If the mixture is on the drier end, drizzle more olive oil and chop it through the mixture.
- Spoon mixture on top of toasted crostini and top with parsley, lemon zest and a good drizzle of olive oil. If you have leftover chopped shallot, the added crunch is a nice touch.
Notes
Chicken liver pate is great made ahead by a day and can last in the fridge, tightly wrapped for up to 5 days.
Taste for seasoning and adjust as needed, more or less lemon or more capers, for example.
A flakey sea salt at the very end offers a nice crunch.
Nutrition
Calories: 261kcal | Carbohydrates: 2g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 129mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8379IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 7mg