Chicken liver pâté

    9 hours

    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.

    2 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)