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
  • 125g butter
  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 2 chillies, seeded and chopped
  • 250g chicken livers
  • 1 teaspoon brandy, port or sherry
  • 2 tablespoons thick cream or crème fraîche
  • 2 tablespoons melted butter
  • 1 tablespoon chopped chives
  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 cook until done
  4. Remove from the heat and cool
  5. Add the alcohol and the cream or crème fraîche
  6. Blend until smooth
  7. Spoon into a dish and pour the melted butter over the pâté
  8. Add the chives
  9. Refrigerate until set.

Click on the links for conversions and notes.


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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


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

    Choc Chip Uru

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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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  5. 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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