Recipe: Chicken Liver Pâté With Dill-Pickled Green Beans

Ingredients

• For the Chicken Liver Pâté
• 1 pound chicken livers, rinsed under cold water and patted dry
• 2 teaspoons kosher salt, plus more to taste
• 2 tablespoons canola oil
• 1 small shallot, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon fresh thyme
• 2 tablespoons, plus1 teaspoon, brandy, divided
• ¾ cups (1½ sticks) unsalted butter
• Freshly ground black pepper, to taste
• 1 baguette, thinly sliced and toasted, for serving
• For the Dill-Pickled Green Beans
• 2 cups vinegar
• ½ cup water
• 12 fresh dill sprigs
• 3 garlic cloves, crushed
• 3 bay leaves
• 1 teaspoon whole coriander
• ½ teaspoon crushed red pepper flakes
• 3 cups (½ pound) green beans, trimmed and sliced on the diagonal into 2-inch pieces
• Kosher salt, to taste
• For the Ground Mustard
• 3 tablespoons mustard powder
• 1 tablespoon strained green bean pickling liquid
• 1 tablespoon water
• Pinch kosher salt
•  

Directions

1. Prepare the chicken livers: In a medium bowl, season the chicken livers with the salt, tossing to mix. Cover and refrigerate for a minimum of 1 hour, and up to 24 hours.
2. Make the pickled green beans: In a medium saucepan, bring the vinegar, water, dill, garlic, bay leaves, coriander and red pepper flakes to a simmer over medium heat, 3 minutes. Add the green beans and cook until they begin to turn soft and their color fades, 5 minutes. Season with salt to taste. Let cool to room temperature and chill in the fridge for at least 2 hours and up to 2 weeks. Strain and reserve 1 tablespoon of the pickling liquid.
3. While the beans are cooling, make the mustard: In a small bowl, stir together the mustard powder, pickling liquid and water, and season with salt. The mustard will be strong at first, but it will mellow out over time. Cover and store in the fridge for up to 1 month.
4. Make the chicken liver pâté: In a large sauté pan, heat the oil over high heat. When the oil is hot, add the chicken livers and cook until caramelized, flipping occasionally, 2 to 4 minutes. Reduce the heat to medium high, add the shallots, garlic and thyme, and continue to cook until soft and beginning to turn a light golden color, 3 minutes. Pour 2 tablespoons of the brandy into the pan, deglazing the livers, and continue to cook until the brandy has evaporated and the chicken livers are just cooked through but slightly pink inside, 2 to 3 minutes.
5. Transfer the sautéd chicken liver mixture, along with the butter, to a blender and mix on medium speed until smooth. Strain through a fine-mesh sieve into a medium bowl and stir in the remaining brandy. Adjust the seasoning with salt and pepper to taste, cover and transfer to the fridge to cool (without chilling), about 30 minutes. Makes 2 cups of chicken liver pâté and can be stored in the fridge, covered, for up to 2 days. If making ahead, remove the pâté 30 minutes before serving and bring to room temperature. Transfer the pâté to a small bowl and serve with the toasts, pickles and mustard.

Nutrition

Calories per Serving	537
Total Fat	33.9 g
Saturated Fat	16.5 g
Trans Fat	1.0 g
Cholesterol	321.8 mg

Total Carbohydrates	33.2 g
Dietary Fiber	3.3 g
Total Sugars	4.4 g
Sodium	739.9 mg
Protein	20.5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.