Easy Chicken Liver Pate
Indulge in the rich, velvety goodness of this Easy Chicken Liver Pâté, a classic yet approachable recipe perfect for dinner parties or elegant snacking. Made with tender chicken livers, aromatic garlic and onion, a splash of dry white wine or brandy, and creamy butter, this pâté strikes the perfect balance of savory flavors with a hint of nutmeg spice. Blended to a smooth, silky consistency and chilled to perfection, it’s an effortless gourmet treat that pairs beautifully with crusty bread or crisp crackers. Ready in just 30 minutes, this pâté is an ideal make-ahead dish that will impress guests with its luxurious taste and texture. Whether garnished with fresh parsley or served as-is, this recipe is your go-to for an elegant appetizer or a decadent spread. Perfect for fans of French-inspired cuisine or anyone seeking a no-fuss, crowd-pleasing hors d'oeuvre!
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Recipe Information
Ingredients
- 500 grams chicken livers, trimmed
- 150 grams unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 60 milliliters dry white wine or brandy
- 1 teaspoon fresh thyme leaves
- 30 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Trim the chicken livers of any sinew or connective tissue and rinse them thoroughly under cold water. Pat them dry using a paper towel.
In a large skillet, melt 50 grams of butter over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 5–7 minutes, stirring occasionally, until the livers are lightly browned on the outside but still slightly pink in the center.
Pour in the white wine or brandy and allow it to simmer for 2–3 minutes, letting the liquid reduce slightly.
Add the thyme, salt, black pepper, and nutmeg to the pan. Stir to combine and remove the mixture from heat. Allow it to cool for 5–10 minutes.
Transfer the cooked mixture to a blender or food processor. Add the heavy cream and blend until the mixture is smooth and creamy.
While the blender is running, gradually add the remaining 100 grams of butter in small chunks. Continue blending until the butter is fully incorporated and the pate is silky smooth.
Taste the pate and adjust seasoning with additional salt or pepper, if needed.
Pour the pate into ramekins or an airtight container. Smooth the top with a spatula and optionally garnish with chopped parsley.
Cover tightly and refrigerate for at least 2 hours, or until firm. Serve chilled with crusty bread or crackers.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2087 mg | 696% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 1432 mg | 30% | |
*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.
