15 Minute Chicken Liver Pate
Elevate your appetizer game with this luxurious yet surprisingly simple 15-Minute Chicken Liver Pâté. Made with creamy chicken livers, aromatic shallots, garlic, and fresh thyme, this recipe combines decadent butter and a splash of brandy for a rich, velvety texture. Ready in just 15 minutes, this pâté is perfect for entertaining or as a sophisticated snack. Its silky blend is effortlessly smooth thanks to a quick pulse in a blender, and a touch of heavy cream ensures an irresistible creaminess. Serve it chilled with crusty bread or crackers for an easy yet gourmet experience that's sure to impress. This classic dish is a time-saving way to bring a bit of refinement to your table!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams chicken livers
- 100 grams unsalted butter
- 1 medium shallot
- 1 clove garlic
- 1 teaspoon fresh thyme leaves
- 30 milliliters brandy
- 50 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the chicken livers by trimming away any connective tissue or greenish bits, then rinse under cold water and pat dry with paper towels.
Finely mince the shallot and garlic and set them aside.
In a medium skillet, melt half of the butter (50 grams) over medium heat. When the butter is foaming, add the shallot and sauté until softened, about 2 minutes.
Add the minced garlic and thyme leaves to the skillet and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the chicken livers. Cook for 3-4 minutes, turning occasionally, until the livers are browned on the outside but still pink in the center.
Deglaze the pan by pouring in the brandy. Let it bubble and reduce for 1-2 minutes until most of the liquid has evaporated.
Transfer the contents of the skillet to a blender or food processor. Add the remaining butter, heavy cream, salt, and black pepper.
Blend the mixture until silky smooth. Stop to scrape down the sides of the blender if needed.
Taste the pâté and adjust seasoning with more salt or pepper if desired.
Transfer the pâté to a serving ramekin or bowl. Smooth the surface with a spatula and refrigerate for at least 30 minutes to firm up before serving. (Optional: Seal with a thin layer of melted butter for preservation.)
Serve with crusty bread, crackers, or vegetable crudités.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
