CHICKEN LIVER PATE WITH WALNUTS AND FIGS

Chicken Liver Pate with Walnuts and Figs image

Adults will enjoy the sophisticated flavors in this rich pate. The appetizer is fabulous to serve at a wine tasting party.-Wanda Griess, Eagle, Nebraska

Provided by Taste of Home

Time 30m

Yield 2-1/3 cups.

Number Of Ingredients 12

Ingredients

1 cup dry red wine or chicken broth
3/4 cup dried figs
1 pound chicken livers
1 cup reduced-sodium chicken broth
1 small onion, sliced
1 cup butter, softened
3/4 cup chopped walnuts, toasted, divided
2 tablespoons Cognac or brandy
1/2 teaspoon salt
Thinly sliced green onions
Red leaf lettuce
1 French bread baguette (10-1/2 ounces), sliced and toasted

Steps:

In a small saucepan, bring wine to a simmer. Remove from the heat; add the figs. Let stand for several hours or overnight; drain. Cut figs into quarters. Transfer to a small bowl; cover and refrigerate., Line a 3-cup bowl with plastic wrap and spray with cooking spray. , In a large saucepan, combine the chicken livers, broth and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink, stirring occasionally. Drain., Transfer to a food processor; cover and process until coarsely chopped. Add the butter, 1/4 cups walnuts, Cognac and salt. Cover and process until smooth. Transfer to prepared bowl. Cover and refrigerate until firm, at least 3 hours., To serve, unmold pate onto a serving platter. Press remaining walnuts onto sides of pate. Arrange green onions and a few figs on top. Place lettuce around pate. Sprinkle remaining figs over lettuce. Serve with baguette slices. Refrigerate leftovers.

Nutrition Facts : Calories 285 calories, Fat 16g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 289mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.