Chicken Liver Parfait

Name: Chicken Liver Parfait
Prep time: 30 min
Cook time: 20 min
Total time: 140 min
Yield: 12
Cuisine: French
Ingredients: 100 ml Red wine; 1 tbsp Brandy; 1 Shallot, sliced; 2 Garlic cloves, minced; 2 tbsp Sunflower oil; 400 g Chicken livers; 2 tsp Fresh thyme leaves; 50 ml Double cream; 200 g Unsalted butter, melted; 100 ml Clarified butter, melted; 6 Brioche slices, thick cut; Chutney, such as orange; Salt and black pepper to taste

Recipe GLPR668ce6fe7bd192

French

Appetizer

140 min

333 cal

Servings: 12

Stovetop

A luxurious French-style chicken liver parfait with a silky texture, made by searing tender chicken livers and blending them with a rich reduction of red wine, brandy, shallots, and garlic, then enriched with butter and cream. Set until firm and topped with clarified butter, this elegant spread is perfect served warm on toasted brioche with chutney.

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Ingredients

100 ml Red wine

1 tbsp Brandy

1 Shallot, sliced

2 Garlic cloves, minced

2 tbsp Sunflower oil

400 g Chicken livers

2 tsp Fresh thyme leaves

50 ml Double cream

200 g Unsalted butter, melted

100 ml Clarified butter, melted

6 Brioche slices, thick cut

Chutney, such as orange

Salt and black pepper to taste

Directions

Combine the red wine, brandy, sliced shallot, and minced garlic in a saucepan. Bring to a boil and simmer until the liquid is reduced to about one-third its original volume, approximately 3–5 minutes. Remove from heat and allow to cool completely.
While the wine mixture cools, heat half of the sunflower oil in a large frying pan over medium-high heat. Once hot, add half of the chicken livers and sear them for 1 minute on each side, just until the exterior browns while the interior remains slightly rosy. Transfer to a colander set over a bowl to drain any excess fat. Repeat with the remaining oil and livers.
Transfer the seared livers to a food processor. Add the cooled wine and shallot reduction, half of the fresh thyme leaves, the double cream, and the melted unsalted butter. Process until the mixture becomes a fine, smooth purée. Season generously with salt and black pepper to taste.
Divide the purée into a terrine, pot, or six individual ramekins. Refrigerate for 2 hours until the parfait is firmly set.
Once set, sprinkle the remaining fresh thyme leaves over the surface. Carefully pour a thin layer of melted clarified butter over the top to seal and protect the parfait. Return to the refrigerator for the butter to set completely. The parfait can be made up to 2 days in advance.
To serve, lightly toast the brioche slices until golden. Arrange the toasted brioche alongside the parfait and place the chutney in a small serving bowl for guests to serve themselves.

Comments

Grocery List Plus Editorial Staff3.75

Chicken liver is reliably available at Harris Teeter, Food Lion, Kroger, and Publix butcher counters at under $4 per pound, but the 140-minute stated time omits the chilling phase—budget three to four hours total, including overnight ideally. The ingredient list itself poses no special stops in Charlotte, though quality brandy under $20 and good brioche matter here to justify the technique. This is a showpiece for patient cooks and dinner parties, not a weeknight dish; leftovers hold beautifully for three days refrigerated and actually improve in texture overnight, making it excellent for entertaining rather than a single-night effort.