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https://www.philly.com.au/recipe/chicken-liver-pate/
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Chicken Liver Pate
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Chicken Liver Pate
15 Mins
Prep time
15 Mins
Cooking time
Serves
8
Print recipe
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What you need
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
500g chicken livers, trimmed
2 tablespoons thyme leaves
1/ 3 cup brandy
250g PHILADELPHIA Block Cream Cheese, softened
Salt and freshly ground black pepper, to taste
Crusty bread, to serve
Pickled onions, to serve
How to make it
HEAT half the oil in a large frypan and saute onion and garlic gently for 5 minutes or until softened. Remove and set aside.
HEAT the remaining oil and saute chicken livers and thyme for 7 minutes or until just cooked through. Pour in brandy and cook for a further minute. Cool slightly.
COMBINE the mixture with the onions and PHILLY, then blend or process until smooth. Season, then transfer to a serving bowl, cover and refrigerate until firm. Serve with crusty bread and pickled onions.
Recipe or Meal Type
Appetisers |
Entertaining |
Chicken
Cuisines
French |
Creamy
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