Simple Delicious Chopped Chicken Liver Pate
Rich, creamy, and irresistibly indulgent, this Simple Delicious Chopped Chicken Liver Pâté is a timeless classic that’s surprisingly easy to make at home. Featuring tender chicken livers sautéed with fragrant garlic, caramelized onion, and fresh thyme, this pâté gets a luxurious boost of flavor from a splash of cognac or brandy and velvety heavy cream. The smooth, buttery texture is perfect for spreading on crusty bread or crackers, making it an elegant appetizer for any gathering or a decadent snack. With just 35 minutes of prep and cook time, this recipe delivers gourmet results with minimal effort, and the addition of fresh parsley as a garnish adds a pop of color and freshness. Whether you're hosting a dinner party or indulging yourself, this pâté recipe is a must-try for lovers of refined yet simple dishes.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 120 grams Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 1 teaspoon Fresh thyme
- 2 tablespoons Cognac or brandy
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
- Crusty bread or crackers (for serving)
Instructions
Clean the chicken livers by trimming any connective tissue or green spots. Rinse them gently under cold water and pat dry with paper towels.
Peel and finely dice the yellow onion, and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil and 30 grams of butter over medium heat until the butter is melted and foamy.
Add the diced onion to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and fresh thyme to the skillet, cooking for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Sear them for 2-3 minutes per side until browned but still slightly pink in the center. Do not overcook as it can make the livers dry.
Carefully pour in the cognac or brandy, allowing it to deglaze the pan. Let it simmer for 1-2 minutes to reduce slightly.
Season the mixture with salt and black pepper, stirring to combine. Remove the skillet from heat and allow it to cool for a few minutes.
Transfer the cooked mixture to a food processor. Add the remaining 90 grams of butter and 2 tablespoons of heavy cream. Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Spoon the pate into a ramekin or serving bowl. Cover tightly and refrigerate for at least 2 hours to allow flavors to meld and the pate to firm up.
Before serving, optionally garnish with fresh parsley. Serve with crusty bread or crackers for spreading.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 199 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.
