Chicken liver pâté

May 5, 2015 (Last Updated: January 11, 2019)
Chicken liver pâté recipe

Definitely a favourite for parties! Chicken liver pâté is a real crowd-pleaser; so elegant and amazingly flavourful.

TO DRINK: A fruity, off-dry white pairs nicely with gamey liver

Recipe by Leila Saffarian 

Photograph by Graeme Wyllie 

Chicken liver pâté

Serves: 4 – 6
Cooking Time: 20 mins + 2 hours to chill


  • 45ml (3 tbsp) butter
  • 500g chicken livers
  • salt and freshly ground black pepper, to taste
  • 10ml (2 tsp) fresh thyme leaves
  • 45ml (3 tbsp) brandy
  • 60ml (¼ cup) fresh cream
  • 200g butter
  • fresh thyme sprigs, to serve
  • toasted baguette, to serve



Heat the butter in a large frying pan over medium heat. Add the chicken livers, increase the heat and fry for 6 – 7 minutes until browned but still pink on the inside.


Season, add the thyme and brandy and fry for a further 1 – 2 minutes.


Remove from the heat, place in a food processor, adjust seasoning and add the cream. Blitz to form a smooth consistency. Adjust seasoning and allow to cool for 5 minutes.


Spoon the pâté into ramekins. Melt the remaining butter and pour over the top of each pâté. Add a sprig of thyme to each ramekin and refrigerate for 2 hours.


Serve with plenty of thinly sliced, toasted baguette.

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