Chicken Liver Parfait

This recipe is perfect as a substantial first course or lightish supper on an autumn evening in front of the fire.  It will keep for up to 2 days in the fridge so can be easily made in advance if required.  Serve with toasted brioche and Rosemary Jelly.  It is not light in calories so not a recipe for every day but wonderful as an occasional treat, with your favourite wine or chilled, Amontillado sherry would also work very well - try it and I  think you'll agree.

400 g chicken livers (organic if possible), trimmed

100 ml red wine

1 tbsp brandy

1 shallot, sliced

2 cloves of garlic, crushed

2 tbsp olive oil

2 tsp fresh thyme leaves

50 ml double cream

200 g butter, melted

100 ml clarified butter

 

Line a 1 lb loaf tin with cling film or baking parchment. 

Add the wine, brandy, shallot & garlic to a saucepan & bring to the boil until most of the liquid has reduced (approx. 5 mins).  Set aside to cool.

 

Heat the olive oil in a large frying pan.  Add the livers & sear for one minute on each side until they are brown on the outside and pink in the middle.  Remove from the pan & set aside.

 

Tip the livers into a food processor along with the cooled wine & shallot mixture.  Add the melted butter, cream & half the thyme leaves.  Blend to a fine purée & season generously with salt & pepper.  Pass through a fine sieve at this stage if you would like the parfait to be super smooth, personally, I don't bother unless serving for a dinner party.  Pour the mixture into the loaf tin or 6 individual ramekins & transfer to the fridge to set.

 

Once set, sprinkle to top with the remaining thyme leaves & spoon a thin layer of clarified butter over the top.  Return to the fridge to chill.

 

To serve, slice the brioche & toast.  Serve with the sliced parfait and separate pots of Rosemary Jelly and chutney.

 

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Chicken Liver Parfait served on our Slate & Acacia board with Rosemary Jelly & chutney in our Florence Dotty Bowl