Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Jacques Pépin is a legendary ...

Add the crushed garlic and thyme leaves to the pan, stir and then de-glaze the pan with brandy, allow to flame or reduce for 2-3 minutes. Scrape everything with a spatula into a food processor.

Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes ...

Same as Smoked Salmon Pate, this classic French dish ... them in the freezer for up to 3 months. Smooth Chicken Liver Parfait ...

Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the ... Add the brandy to the pan to deglaze, then add the cream ...

If you tend to walk on the wild side and love experimenting with pizza toppings, how about trying this canned ingredient?