Chicken Liver Pâté with Maple Glazed Apples
This is an amazingly creamy rendition of a classic Chicken Liver Pâté. Michel Richard does a similar version he calls a “faux gras”, because it is rich and
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Ingredients
- 16 tablespoons unsalted butter at room temperature, divided
- ½ cup shallots, minced
- 1 clove garlic, peeled and minced
- 1 cup cream
- 1 pound chicken livers, rinsed, with dark spots and veins removed
- ½ cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ black pepper, plus more to taste
- 1 tablespoon unsalted butter
- 2 apples, unpeeled but cored and cut into ½” wedges
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
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