Chicken liver & pineau pâté

Chicken liver & pineau pâté

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(21 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 6-8 as a snack or starter

A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter.

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
263
protein
18g
carbs
1g
fat
20g
saturates
11g
fibre
0g
sugar
0g
salt
0.95g

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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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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zorehs's picture

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.

sandrahall's picture

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??

thirstyann's picture

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.

riorita's picture

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

julieq's picture

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.

algarveness's picture
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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.

helenmalbon's picture
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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.

sarah_llew's picture
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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!

karene's picture

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

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

flossiemi's picture
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This really is very tasty and better than any shop bought. Easy to make

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