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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tonedeaf
14th Nov, 2011
5.05
The combination of pate, brioche and cornichons was truly delicious. Used Marsala wine as I couldn't get Pineau. Very easy and impressive dinner party starter.
janethwaites
16th Aug, 2011
Very straight forward chicken liver pate, like the inclusion of the Pineau, followed recipe exactly, took very little time to make, and keeps in fridge well for several days.
stargazers
3rd Aug, 2011
5.05
This was so easy, great to use up some garden herbs and this recipe made 3 ramekin sized dishes, so very cheap to make. Have been told it was the best pate ever ! Will be making again, as well as other pates rather than buying them from now on. So tasty served cold on warm french bread or toast. Yum yum yum!
ericathefirst
19th Jul, 2011
5.05
I couldn't be more pleased with how this turned out, very simple to do and it tastes great. I'll definitely make this again.
boistizon
4th Mar, 2011
4.05
This is by far the easiest pate recipe I have ever done, and it was absolutely delicious! I added two tablespoons of double cream when I was blending it, it made it creamier and lighter in colour - a sure fire hit for any dinner party!!
hilger
2nd Dec, 2010
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.
adamjt8
21st Nov, 2010
5.05
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
birdie7
2nd Oct, 2010
5.05
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.
adamjt8
9th Aug, 2010
5.05
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.
brownr1
25th Jul, 2010
2.05
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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