Country Chicken Pt
Indulge in the rustic charm of this Country Chicken Pâté, a luxurious yet approachable appetizer perfect for any occasion. Made with tender chicken livers, rich unsalted butter, and a splash of fragrant brandy, this pâté boasts a smooth, creamy texture and a depth of flavor that’s simply irresistible. Aromatic shallots, garlic, and fresh thyme elevate the dish, while a touch of heavy cream adds an indulgent finish. Flambéing the brandy not only adds a dramatic flair but also enhances the pâté’s distinctively rich and savory profile. Serve it chilled or at room temperature with toasted baguette slices or crackers for a sophisticated starter that’s sure to impress. Whether you're celebrating with friends or enjoying a quiet evening at home, this pâté delivers classic French-inspired elegance with ease.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 g chicken livers
- 170 g unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 60 ml brandy
- 60 ml heavy cream
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 bay leaf
- (optional, for serving) toasted baguette slices
Instructions
Clean the chicken livers by removing any connective tissue and rinse them under cold water. Pat them dry with paper towels.
In a large skillet, melt 70g of the unsalted butter over medium heat. Add the chopped shallots and minced garlic, and sauté until softened, about 3 minutes.
Add the chicken livers, thyme, salt, pepper, and bay leaf to the skillet. Cook for 4-5 minutes on each side until the livers are browned but still slightly pink in the center. Do not overcook.
Pour in the brandy and carefully ignite it with a long lighter or match to flambé. Allow the flames to subside, and cook for another 1-2 minutes to let the alcohol burn off. Remove the bay leaf and discard.
Transfer the mixture to a food processor and blend until smooth. While the processor is running, pour in the heavy cream and the remaining 100g of melted butter, blending until fully incorporated.
Taste and adjust seasoning with additional salt or pepper if needed.
Using a spatula, transfer the pâté into ramekins or serving dishes. Smooth the top and optionally cover with a thin layer of melted butter to preserve freshness.
Chill in the refrigerator for at least 2 hours or until firm.
Serve the pâté cold or at room temperature with toasted baguette slices or crackers.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 215 mg | 5% | |
*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.
