Chicken Liver Pâté is a smooth, rich, and indulgent spread made from sautéed chicken livers blended with butter, cream, and flavorful seasonings. It’s a beloved appetizer that pairs wonderfully with toasted bread, crackers, or even fresh fruits like figs or apples. Perfect for entertaining or as a decadent treat!
Ingredients
- 500g chicken livers, cleaned and trimmed
- 100g unsalted butter (plus extra for sealing)
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-2 tablespoons brandy or cognac (optional)
- 60ml heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
Directions
- Prepare the Chicken Livers Clean and trim the chicken livers, removing any veins or connective tissue. Pat them dry with paper towels.
- Sauté the Onion and Garlic In a large skillet, melt half of the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-5 minutes.
- Cook the Chicken Livers Add the chicken livers to the skillet. Cook for 5-7 minutes, turning occasionally, until they are browned on the outside but slightly pink in the center. (Do not overcook, as this will make the pâté grainy.)
- Deglaze with Brandy (Optional) If using, add the brandy to the skillet and cook for 1-2 minutes to let the alcohol evaporate.
- Blend the Mixture Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy.
- Chill the Pâté Transfer the pâté to ramekins or small bowls. Smooth the top, then optionally melt some extra butter and pour it over the surface to seal. Cover and refrigerate for at least 2 hours, or until firm.
- Serve and Enjoy Serve chilled with crusty bread, crackers, or fresh fruits. Enjoy the luxurious flavors!
Would you like a twist on this recipe, or ideas for accompaniments? 😊
