This is an amazingly creamy rendition of a classic Chicken Liver Pâté. Michel Richard does a similar version he calls a “faux gras”, because it is rich and decadent tasting. A little goes a long way.
- 16 tablespoon unsalted butter at room temperature, divided
- ½ cup shallots, minced
- 1 clove garlic, peeled and minced
- 1 cup cream
- 1 pound chicken livers, rinsed, with dark spots and veins removed
- ½ cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ black pepper, plus more to taste
- 1 tablespoon unsalted butter
- 2 apples, unpeeled but cored and cut into ½” wedges
- 2 tablespoon pure maple syrup
- ¼ teaspoon sea salt
Melt 2 tablespoons of the butter in a small saucepan set over medium-high heat. Add the shallots and stir them to get them well coated. Turn the heat to medium and cover the pan, letting them cook about 5 minutes, stirring occasionally. After the shallots have become transluscent, add the garlic and stir.
Slowly pour the cream into the pan, and stir the mixture together. Cover the pan and allow the mixture to cook another 5 minutes.
Remove the pan from the heat and remove the cover. Add the rest of the butter stirring to melt and incorporate it into the mixture.
Put all of the raw livers into a blender, add the white wine and the warm cream mixture, the salt and some pepper. Blend until completely smooth. Scrape the sides as you work to ensure a good creamy texture.
Pre-heat the oven to 300 degrees F. Bring a kettle of water to a boil.
Place 4 oven proof, 1‑cup sized bowls or ramekins into a deep baking dish. They should not touch. Using a strainer for the smoothest possible texture strain the chicken liver mixture into each bowl, dividing the mixture evenly.
Cover each bowl with foil, and place the baking dish onto the middle rack of the oven. Pour enough boiling water into the baking dish to come about halfway up the sides of the ramekins. Gently slide the rack back into the oven, and cook at for about 40 minutes. When cooked remove the pan from the oven and allow it to cool completely before uncovering the ramekins. Once cool transfer the covered pÃ¢tÃ© to the refrigerator to get cold.
Just before serving melt the final tablespoon of butter in a medium sized skillet set over medium heat. Add the apples all in one layer. Cook them, undisturbed until brown on one side 3–5 minutes. Turn the apples over, and add the syrup and cook an additional minute or two. The apples should be soft but not mushy.
Transfer the apples to a serving plate and pour any remaing liquid over them. Sprinkle them with sea salt and serve along side the pÃ¢tÃ© and some crusty bread.