Chicken pâté toasts

Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’re using chicken livers in the sauce, just use whatever’s left of the pound here. Otherwise use the full pound.

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup (40 g) minced shallot (about 1 large)

Method

Morning or Evening

In a small saucepan, heat the oil over medium heat. When it shimmers, add the shallot and cook, stirring, until it’s just starting to brown at the edges, about 3 minutes. Add the brandy, increase the heat to medium-high, and boil for 1 minute. Add the livers, ¾