Chicken Pate on a Toasted Tuscan Bread

Chicken Pate on a Toasted Tuscan Bread

150 grams* Chicken liver, cleaned
75 grams* Red onions, chopped
50 grams* Butter
1/2 Cup Brandy
1 Bay Leaf
1 Clove Garlic, chopped
1 Cup Chicken Stock

*To convert from Grams to Ounces, simply multiply the grams by 0.04
*To convert from Ounces to Grams, simply multiply the ounces by 28.35
Champagne Recommendation

Krug Vintage
Chicken Pate On A Toasted Tuscan Bread
Crostini Toscani. Recipe from Claudia Crociani, Chef de Cuisine, Palio Restaurant, NYC
Serves Two

Cut the onions into very thin strips and braise them in a pan with 25 gr. of butter, the bay leaf and one clove of chopped garlic.

When the onions are golden color, add the chicken liver and stir.

Wet with brandy. Cook for three more minutes and blend the mixture with the chicken stock and remaining butter. Season with salt and pepper.

Serve on slices of toasted Tuscan bread (sciocco = no salt).

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