All chicken theme for the bowl game. I need a good one for pate. whatchallgot?.... I do the norm
This is really good, but it's not the norm. Tuscan Chicken Liver Pate with Balsamic Onions
Here's my take on it.
I use one and one half pounds of livers, four anchovy fillets, 2&1/2 tbs of capers and reduce the wine down to about 1/3rd to get the consistency and flavor I like.
I also add red pepper flakes and garlic chives to the pate and fresh cracked black pepper (sometimes diced bacon
) to the onions.
I use a bacon grease, butter and schmaltz
combo instead of olive oil to cook everything. Use more schmaltz to thin out the pate if it's too thick.
But that's me, you might like it best as is.
Chef Anne Burrell "I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!"