Quick and Easy Chicken Liver Pate
Indulge in the rich, velvety goodness of this Quick and Easy Chicken Liver Pâté—a gourmet treat that you can whip up in just 30 minutes! Perfect for enhancing your next gathering or as an elegant appetizer, this classic recipe combines tender chicken livers with fragrant thyme, a splash of brandy, and a creamy blend of butter and heavy cream for an effortlessly luxurious spread. The addition of garlic, onion, and a hint of nutmeg elevates the flavors, creating a perfectly balanced pâté that's both savory and subtly aromatic. Serve it chilled with toasted baguette slices or crispy crackers for an unforgettable bite. Ideal for dinner parties or holiday feasts, this pâté is a show-stopping addition to any table.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 150 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 2 tablespoons Brandy or cognac
- 60 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
Instructions
Rinse the chicken livers under cold water, pat them dry with paper towels, and trim any connective tissue or fat.
Peel and finely chop the yellow onion. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil and 50 grams of unsalted butter over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the chicken livers to the skillet and cook for 7-8 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside.
Add the fresh thyme and brandy (or cognac) to the skillet. Let it cook for 1-2 minutes, allowing the alcohol to partly evaporate.
Transfer the mixture to a food processor and let it cool for 5 minutes.
Add the heavy cream, remaining 100 grams of butter, salt, pepper, and nutmeg to the food processor. Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning, if necessary.
Transfer the pate to ramekins or a serving dish. Smooth the surface with a spatula and optionally seal it with a thin layer of melted clarified butter to preserve freshness.
Refrigerate for at least 2 hours to allow the pate to firm up before serving. Serve cold with crackers, toasted bread, or vegetable sticks.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 30 mg | 2% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 182 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.
