Chicken Liver Pâté

Ingredients

• 250 g chicken liver (pre‑cooked)
• 1 stalk Celery
• 1 Shallot
• 1 Garlic clove
• 1 tsp freshly chopped oregano
• 1 tsp freshly chopped rosemary
• 2 tbsp olive oil
• 75 ml dry white wine
• Salt
• Pepper

Instructions

1. 1.

   Wash the livers, pat dry, remove excess sinews and skins, and cut into small cubes. Wash, trim, and finely dice the celery. Peel and finely chop the shallot and garlic, then sauté with the celery and herbs in 2 tbsp oil. Add the liver and cook, turning occasionally, for 4‑5 minutes. Deglaze with white wine and simmer over medium heat for about 6 minutes. Remove from heat, let cool slightly, puree, and season with salt and pepper.

2. 2.

   Serve in bowls.