Romanian Chicken Liver Pâté (Ficat de Pui în Crustă)

Ficat de Pui în Crustă, also known as Romanian Chicken Liver Pâté, is a classic Romanian appetizer that is rich, creamy, and full of flavor. It is perfect for spreading on crusty bread or crackers and is a great addition to any charcuterie board.

Romanian Chicken Liver Pâté (Ficat de Pui în Crustă)

Ingredients

  • 500g chicken livers, trimmed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 100g butter
  • 2 tablespoons brandy
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions

  1. In a large skillet, melt the butter over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened.
  3. Add the chicken livers to the skillet and cook until they are no longer pink in the center.
  4. Pour in the brandy and cook for a few more minutes until the alcohol evaporates.
  5. Season with thyme, salt, and pepper.
  6. Transfer the mixture to a food processor and blend until smooth.
  7. Transfer the pâté to a serving dish or ramekins and refrigerate until firm.
  8. Serve with crusty bread or crackers.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
8g
Carbohydrates
4g
Fat
8g

Supplies

Large skillet Food processor Serving dish or ramekins

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the Ficat de Pui în Crustă with a side of pickles, olives, and mustard for a delightful appetizer spread.

Tips & tricks

For a smoother pâté, press it through a fine-mesh sieve before refrigerating.

Cost

$10