Chicken Liver Pate with Port and Brandy
This French inspired chicken liver pate with port and brandy is particularly heavenly. Just a little will go a long way. Serve as an appetiser with slices of li
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Ingredients
- 500 grams chicken livers
- 1/3 cup (80ml) port
- 120 grams butter
- 1 white onion (150g), chopped finely
- 1 clove garlic, crushed
- 1/2 teaspoon dried tarragon
- 2 tablespoons brandy
- 1 tablespoon tomato paste
- 1/3 cup (80g) sour cream
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