French Chopped Chicken Liver Pate
Indulge in the luxurious flavors of this French Chopped Chicken Liver Pâté, a classic appetizer that brings a touch of gourmet sophistication to any table. Made with tender chicken livers, aromatic shallots, garlic, and a hint of fresh thyme, this recipe is elevated with a splash of dry white wine and optional Cognac for rich, layered depth. Creamy and velvety, thanks to the addition of unsalted butter and heavy cream, this pâté is finished with a whisper of nutmeg for nuanced warmth. Perfectly spreadable, it pairs beautifully with crusty bread, crackers, or crisp vegetable sticks. Whether you're hosting a dinner party or simply treating yourself, this pâté is an elegant make-ahead dish that gets even better with time as the flavors meld together.
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Recipe Information
Ingredients
- 500 g Chicken livers
- 150 g Unsalted butter (divided)
- 2 small (finely chopped) Shallots
- 2 cloves (minced) Garlic
- 1 tsp (finely chopped) Fresh thyme
- 60 ml Dry white wine
- 60 ml Heavy cream
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Ground black pepper
- 30 ml Cognac (optional)
- 1 Bay leaf
- 0.25 tsp Ground nutmeg (optional)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any connective tissue or fat.
In a large skillet, melt 50g of the unsalted butter over medium heat.
Add the finely chopped shallots and minced garlic to the skillet and sauté until softened and translucent, about 3-4 minutes.
Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink in the center, about 5-6 minutes.
Add the fresh thyme, bay leaf, and a pinch of ground nutmeg if using. Stir well to combine.
Pour the dry white wine into the skillet and deglaze by scraping up any browned bits. Let the liquid simmer until it reduces by half, about 2-3 minutes. If using Cognac, add it at this stage and allow it to cook off slightly.
Remove the bay leaf and transfer the entire mixture to a food processor. Add the remaining butter (100g), heavy cream, salt, and ground black pepper.
Process until the mixture is smooth and creamy. Taste and adjust seasoning if needed.
If you prefer an extra-silky texture, press the mixture through a fine mesh sieve into a bowl.
Transfer the pâté to ramekins or a serving dish, smoothing the top with a spatula.
If storing for later, melt a bit of butter and pour it over the top to seal the pâté. Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Serve chilled or at room temperature with slices of crusty bread, crackers, or vegetable sticks.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 28 mg | 2% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 174 mg | 4% | |
*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.
