Chicken Liver Pâté with Figs and Walnuts
Ingredients
- Nonstick vegetable oil spray
- 1 pound chicken livers, trimmed
- 1 cup canned low-salt chicken broth
- 1 small onion, thinly sliced
- cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon Cognac
- 1 1/4 teaspoons salt
- 1 cup dry red wine
- 3/4 cup dried black Mission figs
- 1/2 cup chopped toasted walnuts
- Fresh chives (for garnish)
- Red leaf lettuce (for garnish)
- 1 French-bread baguette, sliced, toasted
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