Chicken liver & pineau pâté

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• 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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• Cadmonkey

  06 January 2010

  Cadmonkey rated this recipe

  

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• Sally

  01 February 2010

  Sally rated this recipe

  

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• LucySparrow

  17 July 2010

  LucySparrow commented on this recipe

  I have just made a version of this. I did not have the Pineau, but went for Cognac, plus shallots, thyme, 2 x cloves of garlic. I also pushed through a sieve twice for a smooth texture and now just finished by potting, with a couple of sprigs of home grown bay leaves and sealed with clarified butter. Can't wait to taste with some homemade walnut bread later.

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• Rachel

  25 July 2010

  Rachel rated and commented on this recipe

  

  I think it needs more garlic and herbs. Mine didn't turn out very well: it was very dark in colour with a dryish, pasty texture. I must have over-cooked the livers although they were still pink. Anyone know what level of pinkness is safe? If the juices are slightly red still is that ok?

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• suzie-lou

  09 August 2010

  suzie-lou rated and commented on this recipe

  

  This is the first time I've made pate and can't believe how easy and delicious it was. Will definately become a firm favourite recipe. Have made it 3 times and used red wine in one batch and port in another as well as the sherry in the recipe and all 3 batches were equally as delicious.

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• Birdie

  02 October 2010

  Birdie rated and commented on this recipe

  

  I made this last week and everybody really loved this I also added more garlic and added brandy. Found the sieving hard work to make it smooth but worth the effort. Will definately be used next time when I have friends round.

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• suzie-lou

  21 November 2010

  suzie-lou commented on this recipe

  Absolutely gorgeous, made it with port as had no sherry and was amazing. So so easy to make and a fraction of the cost of shop bought pate, I'll never buy pate again! x

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• hilger

  02 December 2010

  hilger commented on this recipe

  First time that I have made pate, so simple but tasted superb; so much better than store bought. Used some left over cooking brandy instead of pineau or sherry also used three or more cloves of garlic. Will make again.

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http://www.bbcgoodfood.com/recipes/2338/

http://www.bbcgoodfood.com/recipes/2338/

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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

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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