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

    Chicken liver pâté

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


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


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

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Fried chicken with spicy tomato dipping sauce

    Fried chicken with spicy tomato dipping sauce

    Recipe by Leila Saffarian 

    Photograph by Graeme Wyllie