Category Archives: Comfort Foods

Chicken Liver Pâté

Posted by —

3

Chicken livers are one of those things  – like rutabagas – you are on one side or the other – the YUM! side or the YUCK! side.  Steve and I are on the YUM! side.

A couple of weeks ago, we began ordering from our local farmers’ group, Augusta Locally Grown.  The market opens on Friday, closes on Sunday & pickup is on Tuesday.  What could be easier?  The products offered are local, organic and sustainably grown.

When I first attempted to order chicken livers from the site, I was too slow.  Someone bought the only 2lb package before I could.  I was devastated (since I’d already told Steve we would have them in our basket on Tuesday.)

When we arrived to pick up our order of local goodies, I told Angela (the owner of GingerSnap Hollow Farms) how sad we had been that we’d missed out on the livers and that I’d be quicker on the draw the next week.  Unfortunately, when the market site opened the following Friday, there were no chicken livers listed.

Tuesday, when we picked up our basket, Angela handed me a 2lb package of chicken livers.  Even though there had been none available for order from the site, she had remembered that we’d missed out the week before and had thoughtfully brought a package for us.  We were SO excited!  I immediately began dreaming of ways to showcase their unique flavor and we put the package in the refrigerator to thaw.

What resulted is, possibly, the most delicious recipe ever to grace my kitchen: Chicken Liver Pâté topped with Balsamic Onions.

Chicken Liver Pâté
Contributed by Jacques Pépin

  • 1/2 pound chicken livers, well-trimmed
  • 1/2 small onion, thinly sliced
  • 1 small garlic clove, smashed and peeled
  • 1 bay leaf
  • 1/4 teaspoon thyme leaves
  • Kosher salt
  • 1/2 cup water
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons Cognac or Scotch whisky
  • Freshly ground pepper
  • Toasted baguette slices, for serving
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor (do not add the liquid); process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm (overnight is best). Serve chilled.

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Balsamic Onions
Recipe courtesy Anne Burrell
  • Olive oil
  • 2 large onions, sliced
  • Salt
  • 1 cup balsamic vinegar

Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.

El Sipiggio

Posted by —

1

One of our favorite dishes, El Sipiggio (el see-PEE-jhee-oh) combines rich chicken with fresh, tart lemon, parsley, onion and garlic.  Brought together by an abundance of olive oil, it’s perfect for baguette dipping.

El Sipiggio

2 chicken breasts
1 bunch parsley, chopped (about 1 cup)
3 cloves garlic, chopped
1 small onion, chopped
2-3 lemons
olive oil
salt and pepper

Zest and juice lemons, set aside.  Cut chicken breasts into 1-2 inch sized cubes.  In a large saucepan, pour 1/4 cup of olive oil.  Sauté chicken until lightly browned.  Remove chicken from the oil, add 1/4 cup more and sauté onion and garlic until soft.  Return chicken to the oil, garlic and onion mixture and bring to a bubble.  Add the lemon zest and juice.  Bring back to a light simmer for 2-3 minutes.  Turn off the heat and toss with chopped parsley, salt and pepper to taste.

We make this dish often as it serves as a filling appetizer or main dish. Our guests often inquire about the origin of its name, which came to us one weekend on the porch.  After several attempts at naming the dish based on its ingredients, it came to us — Lemon, Chicken, Parsley, Garlic, Onion: LCPGO.
That is, El Sipiggio.