Chicken liver & pineau pâté

Chicken liver & pineau pâté

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(22 ratings)

Prep: 10 mins Cook: 10 mins Plus chilling

Easy

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

  • Freezable

Nutrition: per serving

  • kcal263
  • fat20g
  • saturates11g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein18g
  • salt0.95g
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Ingredients

  • 500g chicken livers
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g unsmoked lardons or chopped streaky bacon
  • 1 garlic clove, crushed or finely chopped
  • 1 tbsp fresh thyme leaves or 1 tsp dried

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 5 tbsp pineau or sherry
  • herb sprigs to garnish, rosemary, thyme or bay
  • toasted brioche or raisin bread and cornichons, to serve

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.

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Comments, questions and tips

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lindapalmer1
9th Jan, 2015
5.05
Made this for the first time, but added 3 cloves of garlic & 2 tbsp double cream and brandy, absolutely brilliant, served with toast & homemade damson chutney. Well worth the effort.
eleanormayo
22nd Dec, 2012
4.05
This pate was great, I took it to a party and it was a real hit. As it is Christmas, I substituted the sherry for port.
emilycraig14
6th Dec, 2012
4.05
best pate ever! better without the butter though
same965
26th Aug, 2012
5.05
I used sherry and it was very delicious. I'll make it again surely.
abigailhiggs
30th Jun, 2012
I attempted making this, but after 5 minutes my livers were still bleeding and I wasn't sure if they were meant to, being a poultry product I was worried about the risk of food poisoning. When my livers stopped bleeding they were overcooked and did not maker nice pate at all. Really disappointed.
bdainer
13th May, 2012
5.05
Superb. Highly rated by all dinner guests, one who said was the best she'd ever had. How long can you keep pate before it expires?
vhoracek
7th Apr, 2012
5.05
Waddy: yes, port works perfectly.
vhoracek
7th Apr, 2012
5.05
Delicious! Needs much more garlic (3 cloves) though. Adding 2-3 spoons of double cream makes it extra smooth.
waddy1
30th Nov, 2011
Has anyone tried using Port for this pate? Not sure if it'll work or not!
streetcar
30th Nov, 2011
Have made this a few times for people coming for dinner. This is a great starter for a dinner party - you can make it in advance and you can adapt it to your own taste. I have made it with Brandy which is also suitable. I add more garlic to my pate and i also add shallots. Very nice and always complimented on it. If you have never made this before, give it a go. Its definitely worth trying.

Pages

germdave
21st Dec, 2013
Can this be made without the pork? Can anything be substituted for it, or will it be fine without?
Lawless40
2nd Dec, 2013
Would anyone know how many people this recipe serves? Thanks
goodfoodteam's picture
goodfoodteam
12th Dec, 2013
Hi there. This recipe serves 6-8 as a snack or starter. Hope you enjoy it! Best wishes, BBC Good Food web team
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