New Orleans Chicken Liver Pate
Indulge in the rich, velvety flavors of New Orleans with this Chicken Liver Pâté, a perfect starter for any celebration or sophisticated gathering. This Cajun-inspired recipe blends tender chicken livers, sautéed onion, garlic, and aromatic spices like thyme and allspice with cream and wine for a luxurious spread that brims with Southern charm. A touch of Cajun seasoning adds a smoky, bold kick, while a garnish of fresh parsley lends a pop of vibrant color. Smooth and creamy, this pâté is best served chilled alongside crusty baguette slices or gourmet crackers, making it a show-stopping appetizer for six. Easy to prepare in under 45 minutes, this recipe promises restaurant-quality elegance with a homemade touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g chicken livers, trimmed
- 150 g unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 60 ml dry white wine
- 60 ml heavy cream
- 1 tsp Cajun seasoning
- 1 tsp fresh thyme leaves, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp ground allspice
- 2 tbsp chopped parsley (for garnish)
- 1 loaf baguette or crackers (for serving)
Instructions
Rinse the chicken livers under cold running water and pat them dry with paper towels. Trim any connective tissue or tough bits.
In a large skillet, melt 50g of butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Increase the heat to medium-high and add the chicken livers to the skillet. Sear the livers for about 2-3 minutes per side until browned on the outside but still pink inside.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by about half.
Stir in the Cajun seasoning, thyme, salt, black pepper, and allspice. Cook for an additional minute to let the spices meld with the other ingredients.
Transfer the contents of the skillet to a food processor. Add the heavy cream and the remaining 100g of butter (cut into cubes). Blend until smooth and velvety, stopping to scrape down the sides as necessary.
Taste and adjust seasoning if needed. If the pâté is too thick, you can add a splash of cream to reach your desired consistency.
Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled and set.
Before serving, sprinkle the pâté with chopped parsley for a fresh burst of color. Serve with slices of crusty baguette or crackers.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2117 mg | 706% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.0 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 52.0 mg | 289% | |
| Potassium | 1727 mg | 37% | |
*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.
