CHICKEN LIVER PATE

We celebrated Jeana’s birthday at the Salty Sow, and one of the appetizers we chose was their chicken liver mousse.  Scott told me I had to try and duplicate it, so since it was canasta night I did some research.  This one came out of the Food52 blog, and it got rave reviews so I gave it a try.  I don’t know how close it was to the one at the Salty Sow, but we sure did enjoy it.  Scott didn’t complain as he heaped it on the slices of country bread I served with it – and neither did the rest of us---

1 lb. good quality chicken livers

2 TB extra virgin olive oil
2 TB unsalted butter
2 lg. shallots, thinly sliced
1 lg. clove garlic, smashed
3 anchovy filets (or 1 TB anchovy paste)
1 TB capers, minced
4-6 fresh sage leaves
2/3 c. dry white wine
½ t. lemon zest
½ c. grated parmigiano reggiano cheese
Grilled country bread for serving

Trim any sinews from the livers, rinse and dry well with paper towels.  (Dry well and wear an apron because they spatter and pop like mad.) 

In a large skillet, melt the butter and olive oil over medium-high heat.  Sautee the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.  Season the chicken livers with salt and pepper and add to the pan.  Cook over high heat until browned, then add half of the white wine (1/3 c.) and keep stirring with a wooden spoon, breaking up the livers as they start to cook through.  When the wine is absorbed, add the second 1/3 c. and repeat the process until the wine is all absorbed.

Remove from the heat and transfer to a food processor.  Process until quite smooth, then add lemon zest and cheese and process again.  (I processed it for probably 3-5 minutes to get it really smooth.)  Taste and add salt or pepper as needed.  Serve warm or at room temperature to spread on grilled country bread.  If you make it early and refrigerate it, set it out early to soften before serving.