Chicken Pate

Growing up, every special occasion meant that my mom would prepare Sheila Lukins Pate Maison. To this day, when I yearn for a taste of home I usually make some pate. This pate is super easy to make and just as delicious as any pate Scott and I were served in France.

Makes 10 servings

• 1 tablespoon extra-virgin olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/4 cup brandy
• 2 small celery ribs
• 1 small carrot, peeled and halved
• 1 bay leaf
• 1 teaspoon kosher or sea salt
• 1 teaspoon whole peppercorns
• 1 pound chicken livers, drained
• 12 tablespoons unsalted butter
• 2 teaspoons dry mustard
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/2 cup dried currants or raisins
• crusty farm bread, sliced and toasted

Heat olive oil in frying pan over medium heat. Add onions and garlic and cook until soft, about 4 minutes. Add brandy and cook for 1 minute more. Remove from heat and set aside.

Combine the celery, carrot, bay leaf, salt, and peppercorns in a small pot with 6 cups of water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the chicken livers and poach gently, reduce heat if necessary, for about 10 minutes. Be careful not to overcook the livers, they should be slightly pink inside.

Drain the chicken livers and discard the celery, carrot, and peppercorns. Place livers in the
bowl of a food processor fitted with a steel blade. Add the butter, dry mustard, cayenne, and onion mixture and puree until smooth (sometimes, I like to leave my pate a little bit chunky).

Transfer pate to a large bowl and fold in currants, or raisins, and transfer to serving dish, smoothing top. Cover and refrigerate until set. Let pate stand at room temperature for at least 30 minutes before serving. Serve with slices of crusty toast.