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Pate: Chicken Liver Pate with Capers

Source of Recipe

Pillsbury


List of Ingredients

4 tablespoons butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 pound chicken livers, drained
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
2 tablespoons dry white wine
2 tablespoons drained capers
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped drained roasted red bell pepper
chopped fresh parsley
12 ounces loaf baguette French bread,
cut into 1/4" slices


Recipe

Melt 2 tbl. butter in large skillet over medium heat. Add onions and garlic; cook and stir 2-3 minutes or until tender. Add remaining 2 tbl. butter, chicken livers, salt and pepper; cook 8-10 minutes or until thoroughly cooked, stirring occasionally. Add wine; cook an additional 2 minutes. Cool 15 minutes. In food processor bowl with metal blade, process chicken liver mixture and capers with pulses until slightly chunky. Stir in sour cream, mustard and roasted peppers. Spoon into small serving bowl. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, sprinkle with parsley. Serve with slices of bread or crackers. Serves 12.