A deliciously rich and low cost pate, learn how to make it so it’s smooth and delicate. Best served with toasted bread and red onion chutney.

Sound intimidating? This amazing pate is simple, easy to do and as said above incredibly smooth! Just make sure you have a high powered blender or hand blender to get maximum benefits.

Whether you are a liver lover or not, this recipe will get those taste buds tingling! I just love the powerful flavours and richness of it, best served with some toasted bread (gluten free if necessary of course) and some red onion chutney.

The print button is at the top of the page as usual and your shopping list is below.

Shopping list:

So your shopping list will require a few ingredients.

400g chicken livers
1 white onion
3 large/5 small garlic cloves
3 sprigs of rosemary
3 sprigs of thyme
400ml of red wine – such as Malbec, Merlot or Shiraz
200g block butter
salt and pepper

If you can’t access any chicken livers at the supermarket, check your local butchers and they will most likely have some. You also need a rich red wine as well like the examples above.

So here it is! Simple, delicious and great to keep in the fridge to have whenever you like.

The Best Ever Chicken Liver Pate

By Danielle

A deliciously rich and low cost pate, learn how to make it so it's smooth and delicate. Best served with toasted bread and red onion chutney.

Print Recipe

Prep Time 30

Cook Time 5

Total Time 35

Course Appetizer

Cuisine French

Servings 12 servings

Equipment

1 loaf tin
clingfilm
1 high powdered blender

Ingredients

1 onion diced
3 large/5 small garlic cloves finely chopped
400g chicken livers
3 sprigs rosemary
3 sprigs thyme
200g block butter
400 ml red wine a rich red wine such as malbec, merlot or shiraz
1 pinch salt and pepper

Instructions

Dice the onion up and transfer to a pan on a low heat and cook until golden.
Finely chop the garlic cloves up and add to the onions. Sear the garlic for 2-3 minutes or until softened.
Add in the red wine with the herbs and bring to the boil for 1 minute then turn down to simmer. Reduce right down so there is only about 50ml of liquid left and is syrupy.
Heat a separate pan up until its smoking hot and cook the livers for 2 minutes on each side.
Add the butter to the pan with the chicken livers until melted.
Strain the red wine mixture and pour the liquid into a high powered blender with the livers and season, I use a Ninja.
Blend until smooth, taste and adjust if needed.
Line a loaf tin with clingfilm and so there is some excess clingfilm hanging over the edges. Pour mixture into the tin and smooth the top.
Leave to cool for about 10 minutes. Once cooled slightly, place clingfilm over the top to cover and put in the fridge to set for atleast 1-2 hours. Enjoy!