Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy & creamy chicken liver paté. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Перевод слова easy, американское и британское произношение, транскрипция easy task — лёгкое задание easy path — удобная тропа easy country — воен. легкопроходимая местность. easy [ˈi:zɪ]Прилагательное. easy / easier / easiest. легкий. Easy (TV series), an American comedy-drama anthology series. From Middle English eesy, esy, partly from Middle English ese ("ease") + -y, equivalent to ease + -y, and partly from Old French aisié ("eased, at ease, at leisure"), past participle of aisier ("to put at ease"), from aise ("empty space, elbow room, opportunity"), of uncertain origin.
Easy & Creamy Chicken Liver Paté is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Easy & Creamy Chicken Liver Paté is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook easy & creamy chicken liver paté using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Easy & Creamy Chicken Liver Paté:
- Get 225 g (1/2 lb) chicken livers
- Get 1/4-1/2 onion
- Take 5 button mushrooms (optional)
- Get 3 Tbsp white wine
- Make ready 2-3 Tbsp sour cream
- Make ready to taste Salt & pepper
- Prepare 1 Tbsp olive oil for frying
Instructions to make Easy & Creamy Chicken Liver Paté:
- Chop the onion and mushrooms into small pieces. Cut the liver into bite-size pieces.
- Heat olive oil in a frying pan and sauté the onion and mushrooms (if using) until onions are very soft.
- Add in the liver and continue to sauté everything until the liver has turned color on all sides.
- Pour in the white wine and cover the pan with a lid (if you don't have one for the pan, try aluminum foil). Let it simmer on low-medium heat for 6-7 minutes.
- Remove lid and if there's still a lot of liquid left, let it simmer a minute or two longer without the lid.
- Put everything in a food processor and blend into a paste. If you don't have one, you can mash with a fork or mortar and pestle (it won't be as smooth but surely still good).
- Transfer to a bowl. Let it cool a couple minutes then mix in the sour cream. Add salt & pepper to taste.
- Garnish with pink pepper or parsley. Serve with French bread, crackers, flatbread, wine, etc ;)
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