Easy Chicken Liver and Brandy Pate
Indulge in the rich, velvety charm of this Easy Chicken Liver and Brandy Pâté, a luxurious yet surprisingly simple recipe perfect for entertaining or an elevated snack. Made with tender chicken livers gently sautéed with shallots, garlic, and fresh thyme, this recipe gets a sophisticated twist from a splash of brandy and a touch of heavy cream for an irresistibly smooth and creamy texture. With just 15 minutes of prep and minimal cooking, this pâté is a quick and impressive appetizer that can be prepared ahead of time for convenience, making it ideal for dinner parties or holiday celebrations. Serve it chilled with toasted bread, crackers, or vegetable sticks for a classic pairing that will delight your guests. Elegant, flavorful, and straightforward, this pâté captures the essence of gourmet made easy.
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Recipe Information
Ingredients
- 500 g chicken livers
- 150 g unsalted butter
- 1 tbsp olive oil
- 2 medium shallots
- 2 cloves garlic
- 3 tbsp brandy
- 3 tbsp heavy cream
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Clean the chicken livers by trimming off any white connective tissue or fat, and pat them dry with a paper towel.
Peel and finely mince the shallots. Peel and finely chop the garlic.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 50 g of butter. Allow the butter to melt.
Add the minced shallots and garlic to the skillet, cooking gently for about 2-3 minutes until softened but not browned.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 3-4 minutes per side until browned on the outside but still slightly pink in the center. Do not overcook, as this will make the pâté grainy.
Reduce the heat to medium-low and pour in the brandy. Allow it to cook for an additional 1-2 minutes to reduce slightly, stirring the mixture to coat the chicken livers evenly.
Transfer the mixture to a blender or food processor. Add the remaining 100 g of butter, heavy cream, thyme, salt, and black pepper.
Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
Taste and adjust seasoning if necessary. If you prefer a smoother texture, press the mixture through a fine-mesh sieve after blending.
Transfer the pâté into serving ramekins or a small dish, smoothing the top with a spatula.
Optional: Melt an additional 20-30 g of unsalted butter and pour a thin layer over the pâté to seal and preserve it.
Chill in the refrigerator for at least 2 hours or until set. The pâté can be made up to 3 days in advance.
Serve cold with toasted bread, crackers, or vegetable sticks.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.2 g | 316% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1952 mg | 651% | |
| Sodium | 7658 mg | 333% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 180 mg | 14% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1191 mg | 25% | |
*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.
