Chicken Liver Pate with Sour Cherries and Sage Toast
Elevate your appetizer game with this irresistibly elegant Chicken Liver Pâté with Sour Cherries and Sage Toast. This creamy, velvety pâté, infused with the aromatic warmth of fresh thyme, gets a subtly sweet and tangy upgrade from a luscious sour cherry compote simmered with balsamic vinegar. Paired with golden-crisp baguette slices adorned with aromatic sage leaves, this dish strikes the perfect balance between savory and sweet. Perfect for holidays, special gatherings, or an indulgent spread, this pâté is not only rich in flavor but also in presentation. Ready in just an hour (with a little chill time), it’s a show-stopping starter your guests won’t forget.
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Recipe Information
Ingredients
- 500 g Chicken livers
- 200 g Unsalted butter
- 2 medium-sized (finely chopped) Shallots
- 2 (minced) Garlic cloves
- 120 ml Dry white wine
- 60 ml Heavy cream
- 2 sprigs (leaves only) Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 80 g Dried sour cherries
- 1 tbsp Balsamic vinegar
- 1 (sliced) Baguette
- 2 tbsp Olive oil
- 12 (large) Fresh sage leaves
Instructions
Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim off any connective tissue and set aside.
In a large skillet, heat 100g of butter over medium heat until melted. Add the shallots and garlic, and sauté for 3–4 minutes until softened and fragrant.
Add the chicken livers to the skillet and cook for 5–7 minutes, flipping occasionally, until the livers are browned on the outside but still slightly pink in the center.
Pour in the white wine and simmer for 2–3 minutes until reduced by half. Add the thyme leaves, salt, and black pepper. Stir well to combine and remove from heat.
Transfer the liver mixture to a food processor. Add the heavy cream and blend until smooth and creamy. Taste and adjust seasoning as needed.
Strain the pate through a fine mesh sieve into a bowl to remove any lumps, then transfer it to a serving dish or ramekins. Smooth the surface with a spatula.
Melt the remaining 100g of butter and pour it over the top of the pate to create a protective seal. Chill in the refrigerator for at least 4 hours or until fully set.
Meanwhile, prepare the sour cherry compote. In a small saucepan, combine the dried sour cherries, balsamic vinegar, and 60ml of water. Simmer over low heat for 5–10 minutes until the cherries are plump and the liquid has thickened. Set aside to cool.
For the sage toast, preheat the oven to 180°C (350°F). Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and place one sage leaf on top of each slice.
Bake the toast in the oven for 8–10 minutes or until golden and crispy. Remove from the oven and allow to cool.
To serve, spread the chilled pate on the sage toast and top with a spoonful of the sour cherry compote.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.0 g | 396% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 2078 mg | 693% | |
| Sodium | 7811 mg | 340% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 70.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 258 mg | 20% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 1756 mg | 37% | |
*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.
