Name: Chicken Liver Mousse with Sautéed Apples
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 shallot, chopped; 1 small garlic clove, chopped; 1 thyme sprig; 1 bay leaf; 1/2 cup (115 g) unsalted butter, diced; 1/2 lb (225 g) chicken livers, trimmed; 1/2 cup (125 ml) fortified wine (such as port, sherry, Marsala); 2 sage leaves; 1/2 tsp salt; 2 apples, cored, peeled and sliced; 1 tbsp butter; 1 thyme sprig, leaves only

Preparation

Mousse
- In a non-stick skillet over medium heat, cook the shallot, garlic, thyme and bay leaf in 1 tbsp of the butter until softened, about 5 minutes. Remove the thyme sprig and bay leaf. Transfer the mixture to a food processor.
- In the same skillet, cook the chicken livers in 1 tbsp of the butter for 1 to 2 minutes per side until nicely browned but still pink in the centre. Add the fortified wine and sage. Bring to a boil and remove from the heat. Let sit for 5 minutes. With a slotted spoon, remove the chicken livers and add to the shallot mixture in the food processor. Discard the sage.
- Reduce the fortified wine over high heat until only about 1 tbsp (15 ml) remains. Pour into the food processor. Add the salt. Season with pepper.
- Purée until very smooth while gradually adding the remaining butter. Pass through a sieve. Transfer to a ramekin and cover with plastic wrap. Refrigerate for 1 hour.
Apples
- In a non-stick skillet over medium heat, brown the apples with the butter and thyme, about 5 minutes. Season with salt and pepper. Serve with the chicken liver mousse, with toasted bread or crackers on the side.

Chicken Liver Mousse with Sautéed Apples

Categories

Ingredients

Mousse

Apples

Preparation

Mousse

Apples

Personal Note