Name: Chicken Faux Gras with Artichoke Tart
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450 g chicken liver, cleaned; 227 g unsalted butter, room temperature; 150 g yellow onion, finely chopped; 3 g garlic zest; 120 g heavy cream; 180 g baby potatoes; 240 g baby artichokes; 100 g whole eggs; 100 g grated Parmigiano Reggiano; 3 g sea salt and black pepper; 300 g port wine; 150 g red grapes

Chicken faux gras with artichoke tart and port wine reduction

Recipe Overview

Chicken faux gras with artichoke tart and port wine sauce. The original 4-serving formula is preserved and integrated with recipe scaling, ingredient identity, Live Inventory, Menu Builder, connected learning, search and labor.

Chef Notes

The supplied method calls for overnight chilling of the faux gras component, so organize this recipe one day ahead. Keep the faux gras, artichoke tart base and port-grape reduction as separate mise en place components until final plating.

Connected Experience

Chicken Liver, Unsalted Butter, Yellow Onion, Garlic, Heavy Cream, Baby Potatoes, Artichoke, Whole Eggs, Parmigiano Reggiano, Salt, Black Pepper, Port Wine and Red Grapes now use their published Tuscany Cuisine graphics and learning links. This recipe is fully connected to the ingredient knowledge system.

Ingredients

ServingsBase recipe = 4 servings. Minimum production = 4 servings.

Chicken Liver - 450 g - cleanedchicken_livers
Unsalted Butter - 227 g - room temperatureunsalted_butter
Yellow Onion - 150 g - finely choppedyellow_onion
Garlic - 3 g - zested / finely gratedTC-VEG-GARLIC-001
Heavy Cream - 120 gheavy_cream
Baby Potatoes - 180 gbaby_potatoes
Baby Artichokes - 240 g - boiled and pureedTC-VEG-ARTICHOKE-001
Whole Eggs - 100 gTC-EGG-WHOLE-001
Parmigiano Reggiano - 100 g - gratedTC-DAIRY-PARMIGIANO-REGGIANO
Sea Salt & Black Pepper - 3 g - combined amountsea_salt_black_pepper
Port Wine - 300 gport_wine
Red Grapes - 150 gred_grapes

HACCP review required before production: the supplied recipe method does not state a validated cooking step for the chicken liver before overnight chilling. USDA FSIS advises cooking poultry giblets, including liver, to 165 F / 73.9 C measured with a food thermometer. Validate the final heat-treatment and chilling procedure before service.

Preparation

Minimum production timing: 35 active prep min - 25 cook min - 6 plating min - 8 cleanup min.

Saute onions and garlic in butter until soft. Add cream and simmer briefly.
Blend cleaned chicken liver until smooth, add the onion-cream mixture, pass through a fine sieve, and chill overnight.
Bake potatoes, peel and rice. Boil artichokes and puree. Combine potato, artichoke, eggs, Parmigiano, salt, and pepper.
Fill buttered ramekins and bake at 325 F / 165 C for about 15 minutes.
Simmer grapes with port wine and reduce to syrup. Strain and use as glaze.
Plate the tart with quenelles of faux gras and drizzle with port reduction.

Service Suggestions

Organize the faux gras component one day ahead.
Hold the artichoke tart base, faux gras and port-grape reduction separately until service.
Plate close to pickup with a clean tart, controlled quenelles and glossy reduction.

Dietary / HACCP Notes

Allergens: contains milk and egg. Port wine is used in the reduction.

Do not serve the chicken-liver component raw or underprocessed. Validate the final heat treatment and chilling procedure for professional service.

Nutrition (per serving, estimate)

Calories	430 kcal
Protein	16 g
Carbohydrates	16 g
Fat	34 g
Fiber	3 g
Cholesterol	260 mg
Sodium	520 mg

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