Chicken liver parfait served in a ramekin

Chicken liver parfait

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(1 ratings)

Prep: 20 mins Cook: 10 mins Plus 2 hrs chilling

More effort

Serves 6

Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal751
  • fat58g
  • saturates33g
  • carbs34g
  • sugars8g
  • fibre1g
  • protein18g
  • salt0.8g
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  • 100ml red wine
  • 1 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 1 shallot, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, grated
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 400g chicken livers
  • 2 tsp fresh thyme leaves
  • 50ml double cream
  • 200g unsalted butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100ml clarified butter, melted, to top (see tip, below)



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 thick slices of brioche
  • chutney, such as orange, to serve
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…


  1. Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.

  2. Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.

  3. Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

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