CHICKEN LIVER PATE A LA JACQUES PEPIN
This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!
Provided by Manami
Categories Spreads
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
- Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
- Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf.
- Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
- With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
- Add the Cognac, season with salt and pepper and process until completely smooth.
- Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- Serve chilled.
- Enjoy!
Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7
TARRAGON CHICKEN A LA PEPIN
My husband saw Jacques Pepin make a similar dish on tv years ago. It involved layering thickly sliced onions, potatoes and a whole chicken cut up, covering it with chicken broth and braising in the oven. Well, this is my spin because I have no idea how Pepin seasoned his dish or if anything else went into it!
Provided by threeovens
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes for 30 minutes (they do not have to be cooked through, they will finished in the oven); set aside to cool, then when cool enough to handle, peel and slice into 1/2-inch thick rounds.
- Meanwhile, in a large skillet over high heat, brown chicken in oil and butter on both sides well; season liberally with salt and pepper and set aside (these also will not be cooked through, but finished in the oven).
- Lower heat to medium-low and toss the garlic cloves into skillet and let cook, stirring occasionally so as not to burn, for 1 to 2 minutes; stir in wine to deglaze pan, stirring all the browned bits from the chicken that stuck to the bottom of the pan, and let reduce by half, about 5 minutes.
- Stir in chicken broth and tarragon; turn off heat and let stand while you assemble the dish.
- Preheat oven to 350°F; butter a 2-quart covered baking dish or casserole.
- Layer half the onions in a single layer in the bottom of your casserole; top with half the potatoes.
- Lay browned chicken on top of the potatoes, then a second layer with the rest of the onions, topped with the remainder of the potatoes.
- Pour broth over everything, cover and place in oven until chicken is cooked through to 165°F on an instant read meat thermometer, about 30 to 45 minutes depending on how cool you let all the ingredients get before assembly.
- NOTE: This step is optional, but you can run the dish under the broiler to brown the potatoes a bit (makes for a more attractive dish). Also a drizzle of heavy cream and/or a squirt of fresh lemon juice may be a welcome addition.
Nutrition Facts : Calories 586.7, Fat 33.3, SaturatedFat 9.9, Cholesterol 150.9, Sodium 630.5, Carbohydrate 31.4, Fiber 3.4, Sugar 4.8, Protein 35.6
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- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
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