French · Lunch
French Chicken Liver Spread Sandwich
Chicken livers sautéed with shallot and thyme, deglazed with brandy, then blitzed with butter into a smooth pâté-style spread. Piled onto toasted baguette with cornichon slices and Dijon mustard, this sandwich delivers rich, iron-forward liver flavour balanced by sharp pickle acidity and mustard bite.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
635Calories
28.2gProtein
35.5gFat
41.8gCarbs
4.1gSugar
2.4gFiber
1050mgSodium
636mgChol
15.8gSat Fat
510mgPotassium
75mgCalcium
16.8mgIron
22.4mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim chicken livers of connective membrane, pat dry with paper towel, and season lightly with salt and pepper.
2
Sauté
Melt half the butter in a small skillet over medium heat, add the shallot and thyme, cooking for 3 minutes until softened.
3
Sear
Add chicken livers to the skillet and sear over medium-high heat for 3 to 4 minutes per side until browned outside but still pink inside.
4
Deglaze
Pour brandy into the skillet, scrape the base with a spatula, and simmer for 1 minute until alcohol smell dissipates and liquid reduces.
5
Cool
Transfer the liver mixture to a plate and let rest at room temperature for 10 minutes.
6
Blitz
Transfer cooled livers, shallot, thyme and remaining butter to a food processor and blend for 1 minute until smooth.
7
Chill
Pack the spread into a small dish, cover and chill in the refrigerator for 20 minutes.
8
Toast
Toast the split baguette in a toaster on medium for 2 minutes until the cut sides are golden and crisp.
9
Assemble
Spread mustard on one baguette half and liver mixture generously on the other, then layer cornichon slices over the pâté.
10
Plate
Close the sandwich, press gently to set, slice on the diagonal and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz413g chicken livers, trimmed
- 2 tbsp2 tbsp butter, divided
- 22 small shallot
- 2 sprig2 sprig thyme-fresh
- 2 tbsp2 tbsp brandy
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6.4 oz180g, one quarter of a standard baguette baguette, split
- 88 cornichon-pickled, sliced thin
- 2 tsp2 tsp mustard-dijon
