Chicken Liver and Blue Cheese Pate
Elevate your appetizer game with this luxurious Chicken Liver and Blue Cheese Pâté, a creamy and decadent spread that's surprisingly easy to make. This recipe combines the rich, velvety texture of perfectly sautéed chicken livers with the bold, tangy kick of blue cheese, all blended together with brandy, fresh thyme, and a hint of garlic for depth of flavor. Finished with heavy cream for a silky consistency, this pâté is the ultimate combination of indulgence and sophistication. Ready in under 40 minutes, it’s perfect for entertaining or as a make-ahead dish that only gets better as the flavors deepen in the fridge. Serve it chilled with crackers, toasted baguette slices, or fresh vegetable crudités for a show-stopping appetizer that’s sure to impress your guests. Whether for a festive gathering or an elegant dinner party, this pâté is a gourmet treat guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 400 grams Chicken livers
- 120 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 large Shallots
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 60 ml Brandy or cognac
- 100 grams Blue cheese
- 60 ml Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional for garnish)
Instructions
Clean the chicken livers by removing any sinew or greenish parts, then rinse under cold water and pat dry with paper towels.
Peel and finely chop the shallots. Mince the garlic cloves.
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat.
Add the chopped shallots and cook until softened, about 2-3 minutes.
Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 5-7 minutes, turning occasionally, until browned on the outside but still slightly pink in the center.
Pour in the brandy or cognac and simmer for 1-2 minutes, allowing the alcohol to cook off. Be cautious of any flames if cooking over gas.
Remove the skillet from heat and let the mixture cool slightly.
Transfer the chicken liver mixture to a food processor. Add the blue cheese, heavy cream, remaining butter, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if necessary.
Scrape the pâté into a serving dish or ramekin. Smooth the surface with a spatula, and optionally garnish with fresh parsley.
Refrigerate for at least 2 hours to allow the flavors to meld and the pâté to firm up.
Serve chilled with crackers, toasted bread, or vegetable crudités.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 196 mg | 4% | |
*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.
