Melt in the Mouth Chicken Liver Pate
Indulge in the luxurious creaminess of this *Melt in the Mouth Chicken Liver Pâté*, a deceptively easy yet gourmet appetizer that’s perfect for entertaining or elevating your everyday meals. Made with tender chicken livers, aromatic shallots, garlic, and the subtle richness of cognac, this pâté achieves a velvety smooth texture thanks to the addition of heavy cream and butter. A delicate blend of fresh thyme, bay leaf, and nutmeg brings depth and warmth to this elegant spread. Served cold with crusty bread, crackers, or tangy accompaniments like cornichons, this pâté is a guaranteed crowd-pleaser. With just 15 minutes of prep and bold, restaurant-quality flavor, it’s an effortless way to impress at your next gathering.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 150 grams Unsalted butter
- 2 small Shallots
- 1 clove Garlic
- 60 ml Dry white wine
- 60 ml Heavy cream
- 30 ml Cognac or brandy
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
- 0.25 teaspoon Ground nutmeg
Instructions
Start by preparing the ingredients: clean the chicken livers by removing any sinew or veins, finely dice the shallots, and mince the garlic.
In a large skillet, melt 50g of the unsalted butter over medium heat. Add the diced shallots and minced garlic, then sauté for 2-3 minutes until soft and translucent, but not browned.
Add the prepared chicken livers to the skillet. Cook for 5-6 minutes, flipping occasionally, until the livers are browned on the outside but still slightly pink in the center.
Deglaze the pan by pouring in the dry white wine and Cognac (or brandy). Add the bay leaf and fresh thyme to the pan. Let the mixture simmer and reduce for 3-5 minutes, allowing the alcohol to cook off.
Remove the bay leaf from the skillet. Transfer the contents, including the juices, to a food processor or blender. Blend until smooth, pausing to scrape down the sides as needed.
While blending, gradually add in the heavy cream and the remaining unsalted butter (100g), a few cubes at a time, ensuring a silky consistency.
Season the pâté with salt, black pepper, and a pinch of ground nutmeg. Blend again briefly to combine evenly.
Pass the blended pâté through a fine mesh sieve into a bowl to achieve an ultra-smooth texture. Discard any solids left behind.
Transfer the pâté into ramekins or small serving bowls. Smooth the surface with a spatula.
To preserve the pâté and add a lovely finish, melt an additional small amount of butter and pour a thin layer over the top of each ramekin. Allow to cool slightly before covering with plastic wrap.
Refrigerate the pâté for at least 2-3 hours, or until firm. Serve chilled with freshly baked bread or crackers, along with cornichons or chutney for a delightful accompaniment.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 27 mg | 2% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 172 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.
