Chicken Faux Gras with Artichoke Tart

Ingredients

• 1 lb chicken livers, cleaned
• 8 oz unsalted butter, room temp
• 1 cup finely chopped yellow onion
• 1 garlic clove, zested
• 1/2 cup heavy cream
• 6 baby potatoes
• 4 baby artichokes
• 2 whole eggs
• 1 cup grated Parmigiano Reggiano
• Sea salt & black pepper
• 2 glasses port wine
• 1 cup red grapes

Preparation

Sauté onions and garlic in butter until soft, add cream and simmer briefly. Purée cleaned chicken livers; add the warm onion-cream and blend smooth. Pass through a fine sieve and chill overnight for a silky texture.

For the tart: bake potatoes in foil; peel and rice. Boil artichokes until tender; purée. Combine potato, artichoke, eggs, Parmigiano, salt and pepper. Fill buttered ramekins and bake at 325°F (165°C) for ~15 minutes.

Reduce port with a splash of the grape poaching liquid until syrupy; strain. Plate a tart, add quenelles of faux gras and drizzle with the port reduction.

🍷 Wine Pairing

Masciarelli Montepulciano d’Abruzzo 2019 — dark cherry, spice and fresh acidity to cut the richness of the faux gras and complement the sweet-savory port reduction.

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