Chicken Pate with Rosemary, Sage and White Wine
The perfect pate, made with chicken livers, fresh herbs, butter and white wine. Serve warm or chilled with toasted sourdough. Makes about 2 cups and stores well in the fridge or freezer.
Ingredients
- 6 Tbsp pastured butter
- 2 cloves garlic minced
- 1/2 of one large yellow onion chopped
- 1/2 pound white mushrooms washed and chopped
- 1/2 pound pastured chicken livers chopped into 1" pieces
- 1/3 cup white wine
- 1/2 Tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp dry mustard
- 1 tsp chopped fresh dill weed
- 1 Tbsp chopped fresh rosemary
- 1/2 Tbsp chopped fresh sage
- 3 oz cultured cream cheese or cream fraiche
- 3/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Melt butter in a large skillet, then add garlic, onion, mushrooms and livers. Saute until vegetables are softened and livers are no longer pink.
- Add wine, lemon juice, cayenne, mustard, dill, rosemary and sage. Simmer until about half the liquid has evaporated.
- Turn heat off. Add cream cheese/cream fraiche and season with salt and pepper.
- Transfer the cooked mixture to a food processor and buzz it a bit until it's the consistency of a dip/spread. (optional)
Notes
I love this served warm with sourdough crostini, but it also makes an excellent cold sandwich spread!