Be inspired by ♥ Chicken Liver Pâté

When Jamie posted the challenge to the Monthly Mingle I was stumped. I thought long and hard about what French food meant to me. And once I thought of all the real French dishes I love, I had to think which ones I could make and blog about. Last year we were in France, barging the Canal du Midi and we were in duck country. This meant cassoulet, fois gras and duck rillette. Yesterday I realized that I had a post in my draft folder, just waiting to be a part of this monthly mingle. This is my ultimate snack food, and something I used to have in the fridge at all times. It is easy to make, and even easier to eat. Dave decided a few years ago that I needed to stop making this pâté as he was snacking too often and he wanted to lose weight. So, for a very long time this lovely dish has not been in my fridge. A few weeks ago friends of ours were coming over for a braai (barbecue) and I knew we would sit around chatting and drinking wine, before we got to supper. So, I decided to make a few snack items to have before the main meal. Something we could eat easily, with a few crackers. One of the starters I made was my chicken liver pâté and as you can prepare it ahead of time, it makes a great dinner party dish. Just don’t make it too far in advance, as temptation may get in your way, and there might be none left to share.

"Chicken Liver Pâté"

Chicken Liver Pâté

(you will see from the photograph that I did not add the butter and the chives to the top of my pâté – it was a time issue 🙂

Chicken Liver Pâté
 
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Ingredients
  • 125g butter
  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 2 chillies, seeded and chopped
  • 250g chicken livers
  • Salt and freshly ground black pepper to season
  • 5mls brandy, port or sherry
  • 2 tablespoons thick cream or crème fraîche
  • 2 tablespoons melted butter
  • 1 tablespoon chopped chives
Method
  1. Melt the butter in a sauce pan
  2. Add the onion, garlic and chilli and cook on a low heat until the onion is soft
  3. Add the chicken livers and season generously
  4. Cook on a medium temperature until done
  5. Remove from the heat and cool
  6. Add the alcohol and the cream or crème fraîche
  7. Blend until smooth
  8. Spoon into a dish and pour the melted butter over the pâté
  9. Add the chives
  10. Refrigerate until set.

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Comments

Recipe For Chicken Liver Pâté — 37 Comments

  1. So simple, so good. Organic chicken livers are essential though I think. Do you agree? Agree about the ultimate snack food.

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    • I only use organic livers – and in fact, they are the only ones our local Woolworths sell 🙂

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  2. Hi Tandy, I just copy your recipe, I’ll have my parents -in- law in the end of this month and as I love pâtés I’ll make this recipe for sure, thanks to share:)

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    • Please let me know what you all think of the results 🙂

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      • for sure I’ll let you know……have a lovely day!

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  3. Yay! I love chicken liver pate and now I have a new version to try!! 🙂 je’taime!!

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    • Thanks Smidge, please let me know what you think of the recipe when you make it xox

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  4. I still haven’t gathered the courage to eat chicken livers, but yours look delicious!!

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    • they are so worth trying, even if only once 🙂

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  5. Tandy, this is one of those recipes that I’ve always adored eating, but never tried to make. Thanks for the inspiration! 🙂

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    • Welcome back from your breather! This is an easy does it recipe for sure 🙂

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  6. I do love a good chicken liver pate and yours sounds fantastic Tandy.
    🙂 Mandy

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    • I didn’t want to post the same time as your recipe, which you will see is quite similar – this one is in my recipe book 🙂

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  7. Even though I’m not a huge liver or chicken livier pate person, I know yours came out looking amazing. My mother makes it a lot. She will love your recipe 🙂

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    • Hope you mum likes it!

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  8. I know what you mean about making it too far ahead of time! I have dug into one b/c I could not wait! No Willpower!

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    • I also have no willpower so some things I don’t even start eating 🙂

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  9. I absolutely love chicken liver paté. Love those little pots!

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    • the pots are so useful Pink!

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  10. I need to make this!

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    • hope you do!

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  11. I can imagine eating a great deal of that with a few glasses of good wine.

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    • and a lovely baguette from your local bakery 🙂

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  12. I have never dreamed of pâté being like a dip – I always see it sold as squares! Thanks for teaching me something new 😀

    Cheers
    Choc Chip Uru

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    • It is amazing how different things are all around the world 🙂

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  13. Hi Tandy!
    It sounds and looks delicious, especially in those cute Le creuset cocottes 😉

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    • my cocottes make everything taste good 🙂

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  14. Beautiful smmooth and silky paté. Like you, I don´t make it too often as I could demolish the lot with a loaf of bread!

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    • We had a baguette a day in France – something I would not do at home otherwise my clothes won’t fit 🙂

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  15. Looks like the perfect snack food.
    *hugs*

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    • thanks Hope xox

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  16. This certainly does look very easy to eat, Tandy. 😉 That French barging holiday must have been a lot of fun. xxx

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    • The holiday was amazing AD – I am trying to do a blog on it which I will share soon 🙂

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  17. Tandy, this is just beautiful! This is indeed so French but when I came up with the theme for the Monthly Mingle I never even thought of anything like this. What a perfect addition to my April in Paris theme! And I really love chicken liver pâté so I am so happy to have your delicious recipe. And I know about not being able to start once you start to eat it! Great post and thanks! x

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    • Thanks Jamie! I spent so much time thinking what to do for the mingle as I love the theme 🙂 When ever I make this dish I will think of you 🙂

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  18. Yummy! I love chicken livers so much,its a must try for me. 🙂

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    • please let me know what you think of them 🙂

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