Chicken Liver Mousse with Sautéed Apples

Name: Chicken Liver Mousse with Sautéed Apples
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 to 8 serving(s)
Ingredients: 1 shallot, chopped; 1 small garlic clove, chopped; 1 thyme sprig; 1 bay leaf; 1/2 cup (115 g) unsalted butter, diced; 1/2 lb (225 g) chicken livers, trimmed; 1/2 cup (125 ml) fortified wine (such as port, sherry, Marsala); 2 sage leaves; 1/2 tsp salt; 2 apples, cored, peeled and sliced; 1 tbsp butter; 1 thyme sprig, leaves only

5 stars (3) Rate this recipe

Preparation 30 MIN

Cooking 20 MIN

Chilling 1 H
Servings 6

Meet one of the simplest charcuterie recipes you can make, with the biggest payoff. This silky chicken liver mousse is quick, inexpensive and impressive, with just a sear in the pan, a buzz in the food processor, a dash of sherry and an hour of chilling. No fussy presentation necessary: Serve directly from fridge to table with caramelized apples and crackers or bread—not only will you look like a real pâté pro with very little effort, but your guests help themselves.

Ingredients
Preparation

Ingredients

Mousse

1 shallot, chopped
1 small garlic clove, chopped
1 thyme sprig
1 bay leaf
1/2 cup (115 g) unsalted butter, diced
1/2 lb (225 g) chicken livers, trimmed
1/2 cup (125 ml) fortified wine (such as port, sherry, Marsala)
2 sage leaves
1/2 tsp salt

Apples

2 apples, cored, peeled and sliced
1 tbsp butter
1 thyme sprig, leaves only

Preparation

Mousse

In a non-stick skillet over medium heat, cook the shallot, garlic, thyme and bay leaf in 1 tbsp of the butter until softened, about 5 minutes. Remove the thyme sprig and bay leaf. Transfer the mixture to a food processor.
In the same skillet, cook the chicken livers in 1 tbsp of the butter for 1 to 2 minutes per side until nicely browned but still pink in the centre. Add the fortified wine and sage. Bring to a boil and remove from the heat. Let sit for 5 minutes. With a slotted spoon, remove the chicken livers and add to the shallot mixture in the food processor. Discard the sage.
Reduce the fortified wine over high heat until only about 1 tbsp (15 ml) remains. Pour into the food processor. Add the salt. Season with pepper.
Purée until very smooth while gradually adding the remaining butter. Pass through a sieve. Transfer to a ramekin and cover with plastic wrap. Refrigerate for 1 hour.

Apples

In a non-stick skillet over medium heat, brown the apples with the butter and thyme, about 5 minutes. Season with salt and pepper. Serve with the chicken liver mousse, with toasted bread or crackers on the side.

To help you with this recipe

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Chicken Liver Mousse with Sautéed Apples

Ingredients

Mousse

Apples

Preparation

Mousse

Apples

To help you with this recipe

Apple Corer

Healthy Pick