Recipe uploaded by

4 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• .: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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 6-8 as a snack or starter

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.