Divine Chicken Liver Pate
Indulge in luxurious flavor with this *Divine Chicken Liver Pate*, a rich and creamy appetizer that's perfect for entertaining or elevating your everyday meals. Made with tender chicken livers, caramelized onions, fragrant garlic, and a touch of aromatic thyme, this pate is deglazed with brandy or cognac for a sophisticated depth of flavor. Heavy cream and butter lend an irresistibly velvety texture, while the food processor ensures a flawlessly smooth consistency. Ready in just 35 minutes, this savory spread is best served chilled with crusty bread, buttery crackers, or crisp vegetable sticks. Whether you're hosting a dinner party or savoring a quiet moment of indulgence, this pate will transport your taste buds to gourmet heaven. Ideal for charcuterie boards, holiday spreads, or an elegant snack, this recipe is the perfect combination of decadent and approachable.
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Recipe Information
Ingredients
- 450 grams chicken livers
- 150 grams butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons brandy or cognac
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any visible fat or sinew.
Heat a large skillet over medium heat and add 2 tablespoons of butter along with the olive oil. Allow the butter to melt completely.
Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and fresh thyme, cooking for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 4–5 minutes per side until browned on the outside but still pink in the center. Do not overcook.
Deglaze the skillet by carefully adding the brandy or cognac. Allow it to simmer for 1–2 minutes, scraping the bottom of the skillet to release any browned bits.
Remove the skillet from heat and let the mixture cool slightly.
Transfer the cooked chicken liver mixture to a food processor. Add the heavy cream, salt, and black pepper. Blend until completely smooth, scraping down the sides as needed.
With the food processor running, add the remaining butter (cut into cubes) one piece at a time, blending until the mixture is silky and uniform.
Spoon the pate into ramekins or a serving dish. Smooth the surface and cover tightly with plastic wrap or a lid.
Chill in the refrigerator for at least 3 hours or overnight to allow the flavors to develop.
Serve chilled or at room temperature with slices of crusty bread, crackers, or vegetable sticks. Enjoy!
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 1800 mg | 600% | |
| Sodium | 7888 mg | 343% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 165 mg | 13% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1001 mg | 21% | |
*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.
