Chicken Liver Mousse Pate

A Recipe from our Cooking with the Wine Guys series by Andrew Dike

1. Heat Sautee pan over Medium-High fire for 4-7 minutes until olive oil is shimmering 2. Season Liver with Salt and Pepper to taste. 3. Sautée Onion and Apple over Medium-High Heat till browned.  Move to food processor bowl. 4.  Reheat Sautee pan till shimmering and Sautee Liver until it is browned on both sides.  Deglaze pan with brandy allowing liquid to reduce by 1/4.  Remove from heat and let it cool for 10 minutes. 5.  Add the butter, liver, and pan sauce to the food Processor bowl and puree on the highest setting until smooth.  Adjust the salt and pepper to taste. 6.  Push the puree through a wire mesh strainer into a work bowl with a silicone spatula.  Discard the coarse material left in the strainer.  Place the strained puree into a ramekin.  Seal the top with cling wrap.  Rest in the Refrigerator for two hours minimum.

1 tsp Olive Oil
2 Chicken Livers
1/4 Diced Yellow Onion
1/4 Diced Granny Smith Apple
2oz Brandy or Bourbon
1/2 Stick Unsalted Butter
Salt and Pepper to taste
You’ll need: 
1. Sautee Pan
2. Food Processor
3. Wire Mesh Strainer
4. Silicone Spatula
Wine Pairings:
Domaine Vincent and Sophie Morey Bourgogne Blanc Chardonnay 2013
Olivier Merlin Moulin a Vent Beaujolais 2012