Chicken Liver Pâté with Chestnuts on Toasted Bread

Ingredients

• 250 g chicken livers
• 150 g chestnuts (vacuum packed, pre-cooked)
• 1 Shallot
• 2 Garlic cloves
• 4 tbsp butter
• 0.5 tsp dried thyme
• 0.25 tsp untreated grated lemon zest
• 50 ml dry white wine
• 1 tbsp cognac
• Salt
• Pepper (freshly ground)
• whole grain baguette (optional)
• oregano sprig (for garnish)

Instructions

1. 1.

   Wash the chicken livers, pat them dry, trim off fat and cut into cubes. Finely chop the chestnuts. Peel and finely chop the shallot and garlic. Heat butter in a pan and sauté the shallot with garlic until translucent. Add the liver and cook for 2-3 minutes while stirring. Add the chestnut pieces, season with thyme and lemon zest, then pour in white wine. Simmer about 10 minutes, stir in cognac, and season with salt and pepper. Blend finely in a mixer and refrigerate overnight.

2. 2.

   Spread on baguette slices and serve garnished with oregano sprigs.