Chicken Liver Pâté with Butter

Name: Chicken Liver Pâté with Butter
Ingredients: 500 g chicken liver; 200 g heavy cream 10-25%; 150 g onion; 100 g butter; salt; pepper; vegetable oil for frying

A pâté made from pan-seared chicken liver, fragrant onion, silky heavy cream, and butter. The top is sealed with a layer of melted butter, which keeps the pâté from drying out and also makes a wonderful addition to any open-faced sandwich on its own.

Ingredients:

500 g chicken liver
200 g heavy cream 10-25%
150 g onion
100 g butter
salt
pepper
vegetable oil for frying

How to cook chicken liver pâté with butter

Cut the liver into medium-sized pieces.

Peel the onion and finely chop it.

Heat a small amount of vegetable oil in a skillet over high heat. Add the liver pieces and cook for 2-3 minutes over high heat.

Flip to the other side and cook for another 2-3 minutes.

Add the onion and stir to combine. Cook for about 5 minutes over high heat. Then reduce the heat and cook, covered, for 10-15 minutes, until the onion and liver are fully cooked through.

Season with salt and pepper, then pour in the heavy cream.

Simmer over low heat for 3-4 minutes (the cream should thicken slightly).

Transfer the liver to a suitable container and add 50 g of butter. Blend thoroughly with an immersion blender (I used a hand blender, but you can also blend it in a food processor or a countertop blender).