An Easy Brandy-Spiked Chicken Liver Pâté Recipe
1 pound chicken livers
1 small yellow onion, sliced
1/4 cup brandy
1/4 cup heavy cream
A good quality flake salt or sel gris (gray salt) for garnish
Heat about one tablespoon of olive oil in a skillet and cook onions until soft. Add chicken livers and sauté until cooked through, about 5 minutes.
Add brandy and simmer until alcohol has cooked off. Toss into a blender and blend on high. Periodically stop the blender and push down larger pieces with a wooden spoon to incorporate. Add cream and continue to blend until smooth.
Place a mesh sieve over a bowl. Transfer mixture to the sieve and press through with a silicone spatula to remove any unsmooth pieces.
Spoon pâté into one serving bowl or a few small ones, and smooth out the top.
Cover with plastic wrap and chill for at least 20 minutes.
Garnish with a sprinkle of sel gris or other fine salt.
Excellent served with cornichon, Dijon mustard and a grainy mustard on the side.