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Colorado Pate

Colorado Pate recipe image
This Colorado Pate is a classic, comforting appetizer that blends tender chicken livers with earthy mushrooms, sweet onions, and aromatic shallots. Infused with fresh thyme, rosemary, and a splash of brandy, the result is a smooth, luxurious spread with deep savory flavors. Its perfect for entertaining, offering an elegant yet approachable bite that pairs beautifully with crisp crackers or melba toast. Ideal for holiday gatherings, dinner parties, or a sophisticated start to a weekend meal, this recipe brings a touch of French elegance to your table. Simple to prepare with pantry staples, its a timeless favorite that impresses guests and satisfies cravings for rich, homemade delicacies.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 662.6
Dietary: Gluten-free
Description
This Colorado Pate is a classic, comforting appetizer that blends tender chicken livers with earthy mushrooms, sweet onions, and aromatic shallots. Infused with fresh thyme, rosemary, and a splash of brandy, the result is a smooth, luxurious spread with deep savory flavors. Its perfect for entertaining, offering an elegant yet approachable bite that pairs beautifully with crisp crackers or melba toast. Ideal for holiday gatherings, dinner parties, or a sophisticated start to a weekend meal, this recipe brings a touch of French elegance to your table. Simple to prepare with pantry staples, its a timeless favorite that impresses guests and satisfies cravings for rich, homemade delicacies.
Ingredients
  • 1/4 pound Butter
  • 1 pound Chicken livers
  • 1 md Onion, chopped
  • 3 Shallots, chopped
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Rosemary
  • 1 Bay Leaf
  • 12 lg Fresh mushrooms, chopped
  • 1/4 cup Brandy
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper
Directions
  1. 1
    In a large skillet over medium heat, melt the butter until foaming.
  2. 2
    Add the chopped onion and shallots, sauting for 3-4 minutes until softened and translucent.
  3. 3
    Add the chicken livers to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
  4. 4
    Stir in the chopped mushrooms, thyme, rosemary, and bay leaf.
  5. 5
    Continue cooking for another 5 minutes, stirring frequently, until the mushrooms are tender and the livers are fully cooked.
  6. 6
    Remove the skillet from heat and discard the bay leaf.
  7. 7
    Transfer the hot mixture to a blender or food processor.
  8. 8
    Pour in the brandy, salt, and pepper.
  9. 9
    Blend on high speed for 2-3 minutes until the pt is completely smooth and creamy.
  10. 10
    Pour the mixture into a 2-cup souffl dish or serving bowl.
  11. 11
    Cover and refrigerate for at least 2 hours to allow flavors to meld and the pt to set.
  12. 12
    Garnish with fresh parsley before serving with melba toast rounds or crackers.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 662.6kcal
% Daily Value *
Total Fat 39.6g61%
Saturated Fat 18.6g93%
Cholesterol 162.0mg54%
Sodium 2734.0mg114%
Total Carbohydrate 31.4g11%
Dietary Fiber 10.1g41%
Sugars 7.1g
Protein 42.5g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pate, liver, chicken, mushroom, brandy, appetizer, french, herb, thyme, rosemary, shallot, onion, butter, spread, entertaining, rustic, savory, gourmet, party
Read it online: https://www.chefs-mate.com/recipe/colorado-pate/