"Chicken pâté spread on rye bread and served with sautéed onions makes a quick, nutritious lunch or snack on busy days."
- 3 Tbs. grapeseed oil
- 1 yellow onion, chopped
- 2 carrots, cubed
- 1 lb. mushrooms, sliced
- 1 small garlic clove, crushed
- 1 lb. chicken livers, trimmed of membranes and connective tissue
- Salt and freshly ground pepper, to taste
- 1/4 cup red/white wine
- 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
- 1/2 cup chicken broth, if needed
- Onions sautéed with honey, thyme and figs, for serving (optional)
Sauté onion, carrots, mushrooms over medium heat with the grapseed oil until the vegetables are tender, about 10 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Stir in livers, season with salt and pepper, then add wine and let the wine bubble away for a couple minutes.
Reduce heat to low and let simmer until the livers are no longer pink on the inside, 10-15 minutes. Stir occasionally.
Pour cooked mixture into a blender or food processor and process until smooth.
Add butter and process again until the butter is melted and incorporated.
Add chicken broth if mixture seems too thick. Taste and season with salt and pepper if needed.
To store, pour into ramekins or small jars and let chill in fridge, uncovered, for 30 minutes before sealing containers. To keep pâté fresh longer, melt ghee over surface of pâté, seal with an airtight lid and store in the freezer. Stored in the fridge, pâté should be used within a week.
All kinds of savory toppings can be served with pâte; this time we sautéed onions with honey, thyme and figs. The recipe for this topping is also on the PHG website. This combination is delicious on toasted rye bread!