Chicken Pate
Elevate your appetizer game with this luxurious Chicken Pâté, a smooth and creamy spread that combines the rich flavor of sautéed chicken livers with buttery goodness and a splash of cognac for a refined touch. Infused with the delicate aroma of thyme and a hint of garlic, this pâté is perfectly balanced and effortlessly elegant. Ready in just 40 minutes, including prep and cook time, this recipe is ideal for impressing guests at a dinner party or savoring as a gourmet snack. Serve it chilled with crusty bread, toasted baguette slices, or crackers for a sophisticated treat. Whether you're looking for a savory spread for special occasions or a make-ahead dish that refrigerates beautifully, this chicken pâté is sure to become a staple in your culinary repertoire.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 150 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 30 milliliters Cognac or brandy
- 60 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves, fresh or dried
- 1 whole Bay leaf
- 30 milliliters Whipping cream (optional, for garnishing)
Instructions
Clean the chicken livers by trimming off any connective tissue or veins. Rinse briefly under cold water and pat them dry with paper towels.
Heat a large skillet over medium heat and add olive oil and 50 grams of the butter. Once the butter is melted, add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Increase the heat to medium-high, then add the chicken livers to the skillet. Cook for 3-4 minutes on each side, or until they are browned on the outside but still slightly pink in the center.
Add the cognac or brandy to the skillet and deglaze the pan, scraping up any brown bits from the bottom. Let the alcohol simmer and reduce slightly, about 2 minutes.
Stir in the salt, black pepper, thyme, and bay leaf. Reduce the heat to low, cover the skillet with a lid, and cook for an additional 5 minutes until the chicken livers are cooked through (but not overcooked).
Remove the bay leaf and discard it. Allow the mixture to cool slightly before transferring to a blender or food processor.
In the blender, add the remaining butter (100 grams) and heavy cream. Blend the mixture until it is completely smooth and creamy.
Taste and adjust seasoning if needed. If the pâté seems too thick, you can add a small amount of extra heavy cream to adjust the texture.
Pour the pâté into small serving dishes or ramekins. Optionally, smooth the top with a spatula and pour a thin layer of whipped cream (if desired) to create a protective and decorative seal.
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours to allow the pâté to set.
Serve chilled with slices of fresh bread, toasted baguette, or crackers. Enjoy!
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 2009 mg | 670% | |
| Sodium | 7669 mg | 333% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 198 mg | 15% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1105 mg | 24% | |
*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.
