Chicken Liver and Pistachio Nut Pate

I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast.

Original recipe makes 16 servings

Ingredients

1/2 cup unsalted butter
1 (1 ounce) envelope dry onion soup mix
1/4 cup white wine
1 pound chicken livers, rinsed and trimmed
1/2 cup shelled pistachio nuts
1 (8 ounce) package cream cheese
1/4 cup water
onion powder to taste
garlic powder to taste

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    30 mins

Directions

  1. In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

Nutrition

Calories: 160 kcal
Carbohydrates: 2.9 g
Cholesterol: 133 mg
Fat: 13.6 g
Fiber: 0.5 g
Protein: 6.5 g
Sodium: 227 mg

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