Chicken Liver Pate with Apple and Brandy

Chicken Liver Pate with Apple and Brandy Image by: Chicken Liver Pate with Apple and Brandy Author: Canadian Living

For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.

  • Portion size 2 servings


  • 1/2 cup butter softened
  • 1 small onion chopped
  • 1 garlic clove minced
  • 3/4 lbs chicken livers trimmed
  • 3 tablespoons cognac
  • 3 tablespoons brandy
  • 3/4 cups shredded apples
  • 1/4 cup packed fresh basil leaf
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup cream cheese softened


In skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 4 minutes or until softened and garlic is golden. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Add cognac; cook for 1 minute or until almost evaporated.

Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; puree until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pate can be refrigerated for up to 2 days.)

Nutritional facts Per serving, about:

  • Calories 40.0
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Chicken Liver Pate with Apple and Brandy