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Chicken and Mushroom Pate

Makes: 28 servings
Serving size: 1 Tablespoon Yield: 1-3/4 cups
Prep 45 mins Chill 6 hrs
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 - 1/2  teaspoon  coarsely ground black pepper
  • 1  cup  apple cider or apple juice
Directions

1. 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.

Nutrition Facts (Chicken and Mushroom Pate)
  • Servings Per Recipe 28,
  • cal. (kcal) 33,
  • Fat, total (g) 2,
  • chol. (mg) 63,
  • sat. fat (g) 0,
  • carb. (g) 2,
  • fiber (g) 0,
  • pro. (g) 3,
  • vit. A (RE) 505,
  • vit. C (mg) 2,
  • sodium (mg) 45,
  • calcium (mg) 0,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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