Chicken Liver & Tarragon Pate

a tiny bowl of health!

a tiny bowl of health!

I’m a bad ‘real foodie’ [hangs head in shame].

Even though the whole chicken I roast for our Sunday dinner every week comes with its liver intact, I’ve never eaten it.*

oh liver, why do you gross me out so much?!

oh liver, why do you gross me out so much?!

And this from the woman who wrote a whole post about how great liver is!

Yes, I’m a liver hypocrite. I tried to get it into my diet, I really tried…but I hate the stuff. It’s so foul.

the buttery paste

the buttery paste

But chicken liver is very different from manky calf’s liver so I decided to give it another go by blending it up with some of my favourite things – cream, butter, tarragon, garlic.

Although I can’t say I’m going to eat liver on a regular basis, this would definitely be my liver dish of choice. It’s rich, creamy and very good spread on a baked sweet potato.

tarragon, my #2 favourite herb

tarragon, my #2 favourite herb

*In case you’re wondering, I never threw it away. I just tossed it into my broth.

Chicken Liver & Tarragon Pate (serves 2)

  • 2 oz chicken livers
  • 50g butter
  • 1 clove garlic
  • 1 tbsp tarragon (preferably fresh)
  • 1 small shallot, peeled and finely chopped
  1. Melt the butter in a frying pan. Add the onion and garlic then the chicken livers. Fry over a medium heat for two minutes then flip the liver over to colour the other side.
  2. Remove from the heat and set aside to cool.
  3. Transfer to a blender, add the tarragon and blend to a paste.
  4. Chill in the fridge to set.

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This post was also shared at Party Wave Wednesday.

5 thoughts on “Chicken Liver & Tarragon Pate

  1. Pingback: Pan-fried Chicken Livers with Garlic & Shallots | Things My Belly Likes

  2. Pingback: Calf Liver & Beef Keema | Things My Belly Likes

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