Viennese Chicken Liver Pâté (Wiener Hühnerleberpastete)
This Wiener Hühnerleberpastete, or Viennese Chicken Liver Pâté, is a classic dish from Viennese cuisine. It's a rich and flavorful spread that is perfect for serving as an appetizer or snack.
Ingredients
- 500g chicken livers
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 100g butter
- 2 tbsp cognac
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the chicken livers to the skillet and cook until they are no longer pink in the center.
- Stir in the cognac and thyme, and season with salt and pepper.
- Transfer the mixture to a food processor and blend until smooth.
- Transfer the pâté to a serving dish and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 5g
- Fat
- 10g
Supplies
Skillet Food processor Serving dish
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the pâté with toasted bread or crackers, and garnish with fresh herbs.
Tips & tricks
For a smoother texture, press the pâté through a fine sieve before refrigerating.
Cost
$10