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Creamy Chicken Liver Pâté
This is the best Chicken Liver Pâté recipe. Creamy, packed with flavor and the perfect easy appetizer or snack served with crackers or crostini.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 16 if served as snacks with drinks
Calories: 135 kcal
Course:
Appetizer , Snacks
Cuisine:
French
Ingredients
- 1½ lb (750g) chicken livers cleaned and trimmed
- 2 tbsp avocado oil
- 1 large onion finely chopped
- 2 Granny Smith apples peeled and chopped
- 4 garlic cloves crushed
- 6 prigs fresh thyme
- ⅔ cup heavy cream
- 6 tbsp butter softened
- salt and pepper to taste
Instructions
- Sear the chicken livers in a large frying pan set over medium-high heat. I like to cook the chicken livers in avocado oil but you can use butter too.
- Do this in batches to prevent over-crowding the pan - you want a nice deeply golden crust on the chicken livers. Remove from the pan and set aside.
- Sauté the onions, apples and garlic with the thyme in the same pan, scraping up any of the sticky bits left behind from the chicken livers (this is a huge flavor boost).
- Cook until soft and golden then add the chicken livers and any of their resting juices back into the pan. Season with salt and pepper.
- Add the brandy and (carefully) flambé, allowing the alcohol to burn off. Alternatively, simply let the mixture simmer for a few minutes to allow the alcohol to cook off.
- Transfer the liver mixture to the bowl of a food processor (you can use a blender too) and add the cream. Blend until smooth, scraping down the sides of the bowl.
- Add the softened butter, one tablespoon at a time, blending until the chicken liver pâté is very smooth. At this stage, I often like to pass the pâté through a strainer but this is not a necessary step. It does give you a must smoother end result, of course, but not a step home cooks should feel obliged to do.
- Transfer the pâté to ramekins (this recipe makes a generous amount of pâté. I used 3 large ramekins but you could do 6 smaller ramekins or make one large dish if you preferred).
- Pour over melted butter then add a sprig of thyme. Set in the fridge for at least 2 hours but ideally overnight.
- Serve with crackers or crostini with preserves. I like tomato and chilli preserves but most preserves will be delicious.
Cup of Yum
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
158mg
(53%)
Sodium
84mg
(4%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5030IU
(101%)
Vitamin C
10mg
(11%)
Calcium
18mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16if served as snacks with drinks
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 158mg | 53% |
| Sodium | 84mg | 4% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5030IU | 101% |
| Vitamin C | 10mg | 11% |
| Calcium | 18mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.