Classic Chicken Liver Pâté

PREP TIME: 25 MINUTES
RESTING TIME: MIN. 2 HOURS

About

This homemade pâté is an elegant yet surprisingly simple recipe that makes a great starter for a dinner party or holiday table. The smooth, creamy pâté is gently flavored with shallots, thyme and white wine, then finished with butter for a rich, silky texture. It can be made a day or two ahead, making it especially useful when hosting. Serve it chilled or slightly softened with toasted bread, crackers, or a simple salad for an easy starter that feels a little special without requiring much work at the last minute.

Ingredients

2 TBSP olive oil
2 shallots
1 garlic clove
1 TSP sugar
250 g chicken liver
Sprig of thyme
1 bay leaf
½ TSP dry basil
50 ml dry white wine
100 g butter
Freshly ground nutmeg
Salt and pepper to taste

Instructions

Sauté the shallots
Finely chop the shallots and cook them in the olive oil over medium heat for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and sugar and cook for another 1–2 minutes, stirring frequently, until the garlic is fragrant and the shallots are lightly caramelized.

Cook the chicken livers
Add the chicken livers, thyme, bay leaf and dried basil. Season with salt and pepper and cook over medium-high heat for 4–5 minutes, turning the livers so they brown evenly. The outside should be cooked while the center remains slightly pink.

Deglaze with white wine
Pour in the white wine and let it simmer for 2–3 minutes, scraping any browned bits from the bottom of the pan. The wine should reduce slightly and the livers should be cooked through but still moist. Remove the thyme sprig and bay leaf. Grate in a small amount of fresh nutmeg.

Blend until smooth
Transfer the warm liver mixture to a food processor or blender and add the butter. Blend until completely smooth and creamy. Taste and adjust the seasoning with additional salt, pepper or nutmeg if needed.

Chill the pâté
Transfer the pâté to a small serving dish or jar and smooth the surface. Cover and refrigerate for at least 2 hours, or until firm. Take the pâté out of the refrigerator about 10–15 minutes before serving so it softens slightly. Serve with toasted bread, crackers or a simple salad.