Chicken liver pâté

Chicken liver pâté

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(6 ratings)

Prep: 15 mins Cook: 10 mins plus chilling

More effort

Serves 4

James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney

Nutrition and extra info

Nutrition: per serving

  • kcal539
  • fat43g
  • saturates25g
  • carbs16g
  • sugars4g
  • fibre1g
  • protein20g
  • salt0.5g
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  • 375g unsalted butter
  • 400g chicken livers, trimmed
  • 2 large garlic cloves, 1 crushed, 1 finely sliced
  • 3 thyme sprigs, leaves only
  • 3 tbsp madeira
  • 4 slices brioche
  • 1 Bramley apple, cored and diced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • onion chutney, to serve
  • cornichons, to serve


  1. Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.

  2. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.

  3. Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.

  4. Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Allison Templeton's picture
Allison Templeton
27th Dec, 2018
Hello! I love pâté and I love the taste of liver. Unfortunately, a medical condition means I can no longer eat foods high in vitamin A, so liver is out. Do you have any suggestions for how I could modify this recipe? Fully fledged carnivore here, so it doesn't need to be a veggie option. Thanks!
Ellice Rigby's picture
Ellice Rigby
4th Jan, 2018
can you make this without the madeira?
goodfoodteam's picture
8th Jan, 2018
Thanks for your question. The Madeira does enhance the flavour of this pate but you can leave it out if you want to.
3rd Dec, 2017
How long will it keep in the fridge with the butter intact. I am sure my dad used to keep his for 2-3wks. Thanks in advance.
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. These can be made up to 2 days in advance. We would not recommend keeping this recipe beyond that.
29th Oct, 2017
Can this be frozen?
goodfoodteam's picture
8th Nov, 2017
Thanks for your question. We do not recommend freezing this recipe. When a recipe is just as good when defrosted, we put a blue star above the nutritional information. We hope this helps in future.
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