Quick Chicken Liver Pate
Indulge in the creamy decadence of homemade *Quick Chicken Liver Pâté*, a rich and elegant appetizer that comes together in just 25 minutes. Featuring tender chicken livers, a touch of aromatic garlic and onions, and a splash of white wine or brandy for depth, this savory spread is blended to silky perfection with heavy cream and butter for a luxurious texture. Garnished with fresh thyme and sealed under a golden layer of butter, it’s a timeless dish that’s perfect for dinner parties or as a make-ahead snack for any occasion. Pair with crusty bread or crackers and enjoy a restaurant-quality pâté made effortlessly in your own kitchen.
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Recipe Information
Ingredients
- 250 grams Chicken livers
- 70 grams Unsalted butter (divided)
- 1 piece Small onion, finely chopped
- 2 cloves Garlic cloves, minced
- 60 milliliters Dry white wine or brandy
- 2 tablespoons Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Thyme leaves (optional for garnish)
Instructions
Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim away any visible fat or connective tissue.
In a large skillet, melt 50 grams of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, ensuring it doesn’t burn.
Add the chicken livers to the skillet, cooking for 5-6 minutes until browned on the outside but still slightly pink inside.
Pour in the white wine or brandy, stirring to deglaze the pan. Let it simmer for 2-3 minutes until most of the liquid has evaporated.
Remove the skillet from heat and allow the mixture to cool for a few minutes.
Transfer the contents of the skillet to a food processor or blender. Add the heavy cream, salt, and black pepper.
Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the pate to a serving dish or ramekin. Melt the remaining 20 grams of butter and pour it over the top to seal the pâté and prevent it from drying out.
Chill in the refrigerator for at least 1 hour before serving. Garnish with fresh thyme leaves if desired.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 100 mg | 8% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 617 mg | 13% | |
*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.
