Chicken Liver Pate

    6 hours 30 min

    A rich and delicious liver spread that's a cinch to make. It's flavoured with rosemary, thyme, white wine and capers. Enjoy with crusty bread, crackers or crostini.

    16 people made this

    Serves: 12 

    • 450g chicken livers, rinsed and trimmed
    • 250ml milk
    • 115g unsalted butter
    • 2 large onions, thinly sliced
    • 2 cloves garlic, finely chopped
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 2 bay leaves
    • 125ml dry white wine
    • 2 tablespoons drained capers
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Prep:2hr10min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:6hr30min 

    1. Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
    2. Melt the butter in a large frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the liver mixture to a bowl and pour the wine into the frying pan. Simmer the wine until it has reduced to 1/4 of its original volume, then return the livers to the frying pan and continue cooking until no longer pink in the centre, about 5 minutes more.
    3. Remove and discard the bay leaves. Scrape the livers into a liquidiser or food processor and add the capers, salt and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with cling film and refrigerate at least 4 hours until cold.

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    Reviews in English (19)


    Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to parties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo!  -  07 Dec 2010  (Review from Allrecipes US | Canada)


    Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference.  -  15 Oct 2010  (Review from Allrecipes US | Canada)


    I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank you so much! YUM!  -  04 Oct 2010  (Review from Allrecipes US | Canada)