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Chicken and Mushroom Pate

Rated :  Not yet rated
Prep: 45 minutes
Chill: 6 hours
 
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Chicken and Mushroom Pate

Ingredients

  • 1  pound chicken livers
  • 2  tablespoons olive oil
  • 1  cup chopped button mushrooms
  • 1  small tart apple, chopped (3/4 cup)
  • 1/2  cup chopped onion
  • 6  cloves garlic, chopped
  • 1  teaspoon dried thyme, crushed
  • 1/2  teaspoon salt
  • 1/4 to 1/2  teaspoon coarsely ground black pepper
  • 1  cup apple cider or apple juice

Directions

Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned and cooked through, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups (28, 1-tablespoon servings).

Nutrition Facts

  • Calories 33,
  • Total Fat (g) 2,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 63,
  • Sodium (mg) 45,
  • Carbohydrate (g) 2,
  • Fiber (g) 0,
  • Protein (g) 3,
  • Vitamin A (DV%) 49,
  • Vitamin C (DV%) 3,
  • Calcium (DV%) 0,
  • Iron (DV%) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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