Country Chicken Pâté
We've got the perfect spread for the liver lover in you. Prepared with chicken livers and a host of other ingredients, the only thing fancy about this recipe is the taste. Now give it a try tonight. You won't be sorry!
At a glance
Main Ingredient:
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Makes:
10 servings
Ingredients
1 tsp. butter 1/2 cup finely chopped onion 2 garlic cloves, chopped 4 oz. chicken livers 2 tbsp. port or other sweet red wine 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. dried thyme 1/4 tsp. ground nutmeg Dash of ground cinnamon Dash of ground allspice 1 tbsp. low-fat sour cream 1 lb. boned, skinned chicken breast, cut into 1/2-inch pieces 1 (8-oz.) block fat-free cream cheese, cubed and softened Cooking spray
Methods/steps
Preheat oven to 325 degrees. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool. Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 325 degrees for 1 hour or until a thermometer registers 170 degrees. Cool; cover and chill 8 hours. Serve at room temperature.
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