L'Apèro... Chicken Liver Pâté

 The l'apèro, that chance to catch a breath, unplug, close out the day. A chair, a glass, a nibble of something salty... In Charmé, it might be with a "Cognac Schwepp's", the marrying of young cognac, tonic, and lemon. Or, a chilled Pineau des Charentes: eau de vis, young white or red wine, and time in a glass. Pairings can be as simple as olives, chips, or peanuts, but with very little effort, a more interesting plate can be offered.

 Pâté is creamy, elegant, and easy! Made with duck or chicken livers(as seen below), this pot of goodness, along with a mound of cornichon, some whole grained mustard, and toasted baguette... Just gorgeous. All that's left is something sparkling in the glass, perhaps pink, or an icy vodka.

Chicken Liver Paté

Active: 25 Mins.

Total Time: 30 mins., and overnight to chill.

Servings: 6-8

Note: Top extra pots with thin layer of warm butter before wrapping, refrigerating. Can last up to a week in refrigerator. 

Ingredients:

1/2 lbs. chicken livers, well trimmed

1/2 small shallot

1 clove garlic

1 bay leaf

Couple sprigs of terragon, plus 1/2 teaspoon chopped

Fleur de Sel, or Kosher salt

1/2 cup water

1 1/2 sticks unsalted butter, room temperature

Splash of cognac

Freshly ground pepper

Toasted baguette

Whole grained mustard

Cornichon

Process:

 In a medium saucepan, combine the chicken livers, shallot, garlic, bay leaf, terragon sprigs, and a couple pinches salt. Add the water, bring to simmer. Cover, reduce heat to low, cook, stirring occasionally until livers are barely pink inside, about 3 mins. Remove from heat, let stand, covered, about 5 mins.

 Discard the bay and terragon. Using slotted spoon, transfer the livers, shallot, and garlic to a food processor. Process until coarsely puréed. With machine on, add butter, one smaller piece at a time, until incoperated. Add cognac and extra chopped terragon, season with salt and pepper, process until completely smooth. Scrape páté into 2-3 large ramekins. Place plastic wrap directly onto surface of the páté, refridgerate overnight, or until firm. Serve chilled.