Ranch House Chicken Liver Pate With Cognac Food

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RANCH CHICKEN SANDWICHES



Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

Steps:

  • With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
  • Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
  • Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
  • While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
  • When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
  • When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
  • Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Categories     Milk/Cream     Food Processor     Onion     Cocktail Party     Quick & Easy     Meat     Cognac/Armagnac     Fall     Gourmet

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 9

1 small onion
1/2 pound chicken livers
1/3 cup chicken broth
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon Cognac, or to taste
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
Accompaniment: crackers or toasts

Steps:

  • Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.

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  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.


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