Country Chicken Pate
We've got the perfect spread for the liver lover in you. Prepared with chicken livers and a host of other ingredients, the only thing fancy about this recipe is the taste. Now give it a try tonight. You won't be sorry!
Course Party Favorites
Cuisine Continental
Servings 10 servings
Calories 1185.26 kcal
- 1 teaspoon(s) butter
- 1/2 cup(s) finely chopped onions
- 2 garlic cloves, chopped
- 4 ounce(s) chicken livers
- 2 tablespoon(s) port or other sweet red wine
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1/4 teaspoon(s) dried thyme
- 1/4 teaspoon(s) ground nutmeg
- 1/8 teaspoon(s) ground cinnamon
- 1/8 teaspoon(s) ground allspice
- 1 tablespoon(s) low-fat sour cream
- 16 ounce(s) boned, skinned chicken breast, cut into 1/2-inch pieces
- 8 ounce(s) block fat-free cream cheese, cubed and softened
- 1 Cooking spray
Preheat oven to 325 degrees.
Melt butter in a small nonstick skillet over medium heat.
Add onion and garlic, and saute 4 minutes.
Add chicken livers; cook 2 minutes or until livers lose their pink color.
Add port, and cook 3 minutes or until most of liquid evaporates.
Cool.
Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally.
Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.
Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 325 degrees for 1 hour or until a thermometer registers 170 degrees.
Cool; cover and chill 8 hours.
Serve at room temperature.
Calories: 1185.26kcalCarbohydrates: 39.97gProtein: 121.16gFat: 53.54gSaturated Fat: 14.2gCholesterol: 584mgSodium: 5729.5mgFiber: 2.45gSugar: 25.36g
Keyword Butter, Chicken, Cinnamon, Vegetables