Chicken Liver and Pistachio Nut Pate

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup unsalted butter
• 1 (1 ounce) envelope dry onion soup mix
• 1/4 cup white wine
• 1 pound chicken livers, rinsed and trimmed
• 1/2 cup shelled pistachio nuts
• 1 (8 ounce) package cream cheese
• 1/4 cup water
• onion powder to taste
• garlic powder to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large skillet over medium heat.

2. Stir in the dry onion soup mix and 1/4 cup water, and simmer for 2 minutes until it forms a thick, savory sauce.

3. Add the rinsed, trimmed chicken livers and cook for 5 to 6 minutes, turning occasionally, until no pink remains and they reach 165°F (74°C) in the thickest part.

4. Pour in the white wine, simmer for 1 minute to reduce slightly, then remove from the heat and let cool for 5 minutes.

5. Transfer the livers and pan juices to a food processor. Add the softened cream cheese, onion powder, and garlic powder to taste.

6. Process until completely smooth, scraping down the sides as needed, and taste to adjust the onion and garlic powder.

7. Finely chop the shelled pistachios, then stir about half into the pate and reserve the rest for sprinkling on top.

8. Spoon the pate into a serving dish, sprinkle with the reserved pistachios, cover, and chill for at least 2 hours until firm.