Chicken liver pâté

Chicken liver pâté


1 person made this

About this recipe: Chicken livers are so economical, but you'd never know it when you taste this rich and delicious pâté. It feels like the ultimate indulgence, spread on elegant toasts.

Maggie Pannell

Serves: 6 

  • 250g chicken livers, (thawed if bought frozen), trimmed, washed and drained
  • 150ml red wine
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh thyme generous pinch of ground nutmeg
  • 1 onion, finely chopped
  • 1 tsp powdered gelatine
  • 50g butter
  • salt and freshly ground black pepper
  • small sprigs of fresh thyme to garnish

Prep:8hr40min  ›  Cook:20min  ›  Ready in:9hr 

  1. Place the chicken livers in a bowl with the red wine, garlic, chopped thyme and nutmeg. Leave to marinate in the fridge for 4 hours or overnight.
  2. Lift the livers out of the marinade using a draining spoon and set aside. Pour the marinade into a saucepan. Add the onions and cook over a low heat for 15 minutes or until the onions are soft and the liquid has completely evaporated.
  3. Meanwhile, put 1 tbsp hot water in a small bowl, sprinkle over the gelatine and stir briskly until dissolved. If the gelatine does not fully dissolve, stand the bowl in a pan of hot water and stir until the gelatine has fully dissolved.
  4. Heat the butter in a non-stick frying pan and sauté the livers for 3 minutes over a moderate heat. Season with salt and pepper. Cool slightly, then tip the livers with the buttery juices into a blender or food processor and purée until smooth. Add the onions and the gelatine liquid. Blend again and taste to check the seasoning.
  5. Transfer the pâté to a small earthenware dish, cover and chill for at least 4 hours until firm. Serve garnished with thyme.


If you happen to have a bottle of port in the cupboard, maybe left from Christmas, use it instead of the red wine for a really gutsy flavour.

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