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Recipe by Mary Cadogan

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1. Rinse the chicken livers and cut away any dark patches and small stringy threads. Pat dry with kitchen paper. Heat 25g of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned. They should be nicely browned on the outside, but pink inside and should feel squashy when pressed.
2. Add the pineau, salt and pepper, then bubble for a few mins. Remove from the heat. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish. Smooth the top.
3. Melt the remaining butter, put a herb sprig or bay leaf on top of the pâté and pour over the butter, leaving the sediment behind. Leave to cool, then chill until set.4 Serve spooned from the dish with toasted brioche, a bowl of cornichons and a little sea salt.

Per serving

263 kcalories, protein 18g, carbohydrate 1g, fat 20 g, saturated fat 11g, fibre 0g, salt 0.95 g

Latest comments and suggestions

• Flossie

  19 December 2007

  Flossie rated and commented on this recipe

  

  This really is very tasty and better than any shop bought. Easy to make

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• Jules

  28 April 2008

  Jules rated and commented on this recipe

  

  I make this all the time, it is very tasty and simple to make. Everyone keeps asking for the recipe.

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• Karen E

  05 May 2008

  Karen E commented on this recipe

  Absolutely delicious. A sure-fire hit. I'm taking orders to make again and again.

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• .:sarah:.

  20 May 2008

  .:sarah:. rated and commented on this recipe

  

  This was so tasty. Did however add 1 whole chopped onion and lots of extra herbs (rosemary and chives plus dried mixed herbs) Everyone was very impressed definitly as winner!

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• Helen

  31 August 2008

  Helen rated and commented on this recipe

  

  This was easy to make and absolutley delicious. I made it for a dinner party starter and everyone loved it. I served it in a fairly shallow dish rather than a jar and I found that I used slightly more butter than was left to seal the top. I will make this again.

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• AlgarveNess

  30 April 2009

  AlgarveNess rated and commented on this recipe

  

  The best chicken pate recipe I have come across, very easy and quick. I have altered slightly with 3 cloves of garlic instead of 1, also half teaspoon of dried aromatic herbs & half teaspoon of dried bay powder. But apart from keeping an eye on the livers as not to overcook this is really easy and great for 4 small pate pots.

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• Julie

  23 May 2009

  Julie commented on this recipe

  Really looking forward to having a go but can not find "Pineau" anywhere. I live in london, wimbledon area, has anyone any ideas on where I can find it.

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• RioRita

  28 May 2009

  RioRita commented on this recipe

  Julie, you can use sherry if you can't find Pineau.

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• CloClo

  04 June 2009

  CloClo rated this recipe

  

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• Thirstyann

  04 July 2009

  Thirstyann commented on this recipe

  Pineau is like a sherry that they make in the south of france in the Charentes. but you can buy it in this country in some waitrose supermarkets.

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• sandra

  19 July 2009

  sandra commented on this recipe

  This was the first time I made this recipe it came out brilliant and very tasty, I did not have any sherry so I used brandy... I was wondering if it is possible to freeze the pate??

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• Zoreh

  22 September 2009

  Zoreh commented on this recipe

  I have not made this recipe yet, but to answer the last reviewer's question, yes, I have frozen a very similar home-made chicken liver pate before. It was just fine.

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Ingredients

• 500g chicken livers
• 100g butter
• 100g unsmoked lardons or chopped streaky bacon
• 1 garlic clove , crushed or finely chopped
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 5 tbsp pineau or sherry
• herb sprigs to garnish, rosemary, thyme or bay
• toasted brioche or raisin bread and cornichons, to serve

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Difficulty and servings

Serves 6-8 as a snack or starter

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Plus chilling

Ingredients

• 500g chicken livers
• 100g butter
• 100g unsmoked lardons or chopped streaky bacon
• 1 garlic clove , crushed or finely chopped
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 5 tbsp pineau or sherry
• herb sprigs to garnish, rosemary, thyme or bay
• toasted brioche or raisin bread and cornichons, to serve

Per serving

263 kcalories, protein 18g, carbohydrate 1g, fat 20 g, saturated fat 11g, fibre 0g, salt 0.95 g

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