Chicken Liver Pâté

Chicken Liver Pate
Chicken Liver Pate

Editor's Note: This recipe for Chicken Liver Pâté is an elegant edition to any dinner party. 

Serves4 people



Total TimeUnder 2 Hours

Make Ahead RecipeYes

Recipe CourseAppetizer


Taste and TextureRich, Salty, Savory

Type of DishDip/spread


  • 12 ounces chicken livers
  • 1 tablespoon sunflower oil
  • 5 ounces softened butter
  • 2 shallots, fi nely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon finely chopped fresh thyme or ¼ tsp dried thyme
  • 2 tablespoons brandy
  • 2 tablespoons port
  • Salt and freshly ground black pepper
  • Fresh parsley sprigs


  1. Wash and pat dry the livers on paper towels. Remove any little blood vessels.

  2.  Heat the oil and a knob of butter in a heavy- bottomed frying pan over a gentle heat.

  3. Add the livers gradually so that they brown but do not toughen.

  4.  Cook for about 5 minutes, turning once. They should still be pink in the centre. Remove from the pan and set aside.

  5. Now put the pan back over a low heat and sauté the shallots, garlic, and thyme for a minute or so in the residue.

  6.  Finally add the brandy and port and deglaze the pan with the liquid. 

  7. Now put everything into a food processor, add salt and pepper and the remainder of the softened butter, and process  until smooth.

  8. Chill in individual ramekin dishes, decorate each with a sprig of parsley, and serve with wheaten or fresh white crusty bread or crackers.


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