Bette's Chicken-Liver Pate with Sauteed Maple Syrup Apples


Maple-syrup-glazed apples are an exquisite side dish to serve with a savory chicken-liver pate made with garlic, mushrooms, and scallions.


  • 15 tablespoons (1 ⅞ sticks) unsalted butter

  • ¾ pound chicken livers, rinsed and drained

  • ½ pound white mushrooms, sliced

  • cup chopped scallions, white and pale-green parts only (about 3 scallions)

  • 1 tablespoon minced garlic, (2 to 3 cloves)

  • 1 teaspoon paprika

  • Coarse salt

  • cup white wine

  • 1 teaspoon fresh thyme

  • 1 loaf crusty bread, for serving

  • Sauteed Maple Syrup Apples


  1. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.

  2. Process mixture and remaining 12 tablespoons butter in a food processor until smooth. Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.

Cook's Notes

The pate can be refrigerated (without the apples) for up to one week.

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