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Chicken liver parfait with a sugar brulee top.

Chicken Liver Parfait with Toasted Bricohe

Indulge in culinary decadence with this exquisite brûléed chicken liver parfait. This luxurious pâté features velvety smooth chicken livers, sautéed shallots, a hint of brandy, and a caramelized sugar brûlée topping. Spread this creamy delight on toasted brioche and savor the harmonious flavors that will transport you to gourmet heaven. Elevate your dining experience with a side of bourbon cherries for a touch of sweetness and sophistication. Get ready to impress your guests with this sumptuous creation that's sure to leave a lasting impression.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill time 2 hours
Course Appetizer, Boards, Happy Hour, Snacks
Cuisine French
Servings 4 people
Calories 452 kcal

Equipment

  • Blender or food processor
  • Kitchen torch

Ingredients
  

  • 1 C chicken livers trimmed
  • 1 shallot minced
  • 2 cloves garlic minced
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoon brandy or cognac
  • 1 teaspoon thyme leaves
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ½ C heavy cream
  • 4 slices brioche
  • 2 tablespoon granulated sugar
  • bourbon cherries optional
  • 4 slices brioche bread toasted

Instructions
 

  • In a large skillet, melt the butter and olive oil over medium heat. Add the finely chopped shallot and minced garlic. Sauté until they become translucent and fragrant, about 5 minutes.
  • Increase the heat to medium-high and add the chicken livers to the skillet. Cook them for about 5 minutes, stirring occasionally, until they are browned on the outside but slightly pink on the inside.
  • Reduce the heat to medium-low and add the brandy or cognac to the skillet. Be careful as the alcohol may ignite briefly. Stir in the thyme leaves, ground allspice, ground nutmeg, and ground cloves. Cook for an additional 2 minutes to allow the flavors to meld together.
  • Remove the skillet from the heat and let the mixture cool for a few minutes. Transfer the contents of the skillet to a blender or food processor. Add the heavy cream, salt, and pepper. Blend until you achieve a smooth and creamy texture. Adjust the seasoning if needed.
  • Pour the mixture into individual ramekins or a single serving dish. Smooth the top with a spatula. Refrigerate for at least 2 hours to allow the pâté to set.
  • When ready to serve, preheat the oven to broil. Place the brioche slices on a baking sheet and toast them in the oven until golden brown on both sides.
  • Sprinkle the tops of the chilled chicken liver parfait with granulated sugar. Using a culinary torch, carefully brûlée the sugar until it forms a caramelized crust.
  • Serve the brûléed chicken liver parfait with the toasted brioche slices on the side. The pâté can be spread on the brioche or enjoyed separately. Serve alongside bourbon cherries, if using.

Video

Notes

Serve your brûléed chicken liver parfait with a variety of accompaniments such as crusty baguette slices, toasted crostini, or even crisp apple slices. The combination of textures will add an extra layer of enjoyment to your culinary experience.
 

Nutrition

Serving: 120gCalories: 452kcalCarbohydrates: 25gProtein: 15gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 313mgSodium: 257mgPotassium: 200mgFiber: 0.4gSugar: 7gVitamin A: 7490IUVitamin C: 13mgCalcium: 55mgIron: 6mg
Keyword chicken liver parfait, chicken parfait, chicken pate, liver parfait, liver pate, pate
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