GREEK ABpopnetit!
CHICKEN LIVER PÂTÉ
SERVES 6 AS A STARTER
KEEP ON TRACK per serving
FAT 53G CARBS 4G PROTEIN 15G
30ml olive oil
30g butter
½ small onion, peeled and finely
chopped
1 small garlic clove, peeled and finely
chopped
1 bay leaf
4 sprigs thyme
350g chicken livers, cleaned
pinch of salt
60ml balsamic vinegar
250g butter, at room temperature
2 extra bay leaves for top
45g butter, melted, for top
1. Heat a medium pan over high heat and add the olive oil and butter to the pan. Add the onion, garlic, bay leaf and thyme. Add the chicken livers as soon as the butter starts to bubble, season with salt. Quickly fry the livers on all sides until golden brown on the outside but still pink on the inside.
Add 30ml (2 tbsp) of the balsamic vinegar to
