Chicken liver & pineau pâté

Chicken liver & pineau pâté

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(27 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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lizleicester
20th Jun, 2020
5.05
I used Amontillado sherry and it was delicious. Served pate with oatcakes as a starter.
helsi65
17th Apr, 2020
5.05
Absolutely delicious , I used port as it was the only thing I had and it did not fail.
nettymcragerson
24th Oct, 2019
5.05
Didn’t have Pineau. Raked through the cupboard and found Glayva. Worked a treat. Would like to know how long it will keep. Not a problem as it was scoffed but good to know for future reference
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.

Pages

meggerrington's picture
meggerrington
6th Apr, 2020
Can I make this a day ahead?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
7th Apr, 2020
Hello! Esther from the food team here. Yes definitely. chilling this overnight will only improve the flavour. Thanks for your question.
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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