Quick Chicken Liver Pate

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I love this pate! This recipe makes quite a bit so it's great for parties or potlucks. Serve with baguette slices.

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Ingredients [?]

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  • add   1 cup butter
  • add   2 tablespoons chopped parsley
  • add   1/2 cup dry red wine
  • add   1 lb chicken livers
  • add   2 teaspoons butter
  • add   1/8 teaspoon dried thyme
  • add   1/4 teaspoon salt
  • add   additional chopped parsley
  • add   3 green onions
  • add   1/8 teaspoon pepper


  1. In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
  2. Add chicken livers; cook, turning, until browned.
  3. Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
  4. Add the 2 T parsley.
  5. Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
  6. Cover and refrigerate for at least 3 hours or for up to 4 days.
  7. Garnish with additional parsley, if desired.