Chicken Liver Pâté
Rich, velvety, and surprisingly easy to make, this Chicken Liver Pâté is the ultimate spread. With brandy, white wine, and cream, it tastes like something you’d find at a French bistro but comes together in minutes at home!
I know chicken liver pâté isn’t for everyone, but it’s something I’ve truly grown to love, especially after learning more about classic French cuisine. The flavor is rich, buttery, and deeply savory, with that unmistakable umami quality that makes it so satisfying! It’s one of those foods that feels elegant and comforting all at once.
If you’ve ever ordered pâté at a restaurant and wondered how to recreate it at home, this is your moment to try it for yourself. It’s easier than you think and just as delicious as any version you’d find on a bistro menu.
What is pâté?
Pâté in French translates literally to “paste”. Pâté in the culinary world typically refers to some sort of ground meat, often liver, combined with fat, herbs, spices, and sometimes alcohol like wine or brandy. It originated in French cuisine and is typically served chilled as an appetizer with bread, crackers, or accompaniments like pickles or fruit preserves.
Why We Love This Easy Chicken Liver Pâté Recipe
- Elegant but easy. This recipe delivers restaurant-level flavor with simple, straightforward steps.
- Ultra-creamy texture. The combination of butter, cream, and liver blended warm makes for an unbelievably smooth spread.
- Balanced flavor. White wine and brandy brighten the richness of the liver, while nutmeg and pistachios add warmth and texture.
- Make-ahead friendly. Prepare it the day before and serve it straight from the fridge.
- Perfect for entertaining. Serve it with crusty bread, pickles, and fruit preserves!
Ingredients You Need
- Chicken Livers: Fresh chicken livers are best. Rinse and trim off any connective tissue or greenish spots before cooking.
- White Wine: Use a dry white wine, like Sauvignon Blanc or Pinot Grigio, to brighten and tenderize the liver as it simmers.
- Butter: Adds richness and helps create a smooth, creamy texture.
- Heavy Cream: Contributes to the velvety mouthfeel and lightens the flavor slightly.
- Brandy: Traditional in many pâté recipes, it adds depth and a hint of sweetness. You can substitute with cognac or omit if needed.
- Pistachios: Optional, but they add great texture and a subtle nuttiness that complements the richness.
- Salt and Black Pepper: Essential for seasoning.
- Nutmeg: A warm spice that rounds out the flavor and adds a subtle complexity.
Variations & Substitutions
- Swap brandy: Use cognac, whiskey, or omit it altogether if you prefer a less boozy taste.
- Try different nuts: Toasted walnuts or hazelnuts can be used in place of pistachios for a different twist.
- Add shallots or garlic: For extra depth, sauté a shallot or clove of garlic and blend it into the pâté.
- Herb it up: Add a sprig of fresh thyme or rosemary to the wine while simmering for an herbal note.
How to Make Chicken Liver Pâté
- Simmer White Wine: In a pot add the white wine and bring it to a boil over medium high heat.
- Add the Livers: Add chicken livers into the pot and let them simmer for 5 minutes.
- Place in Food Processor: Drain the chicken liver and while still warm transfer it into a food processor.
- Combine with Remaining Ingredients: Add the rest of the ingredients into the food processor. Blend until smooth and creamy.
- Place in Ramequins: Transfer the creamy mixture into ramequins. You can drizzle melted butter on top.
- Chill & Serve: Refrigerate overnight. Serve with crostini on its own with cornichons or even a tart preserve or chutney like cranberry, blackberries or even blueberries. Enjoy!
Tips for Success
- Don’t overcook the liver. Simmering for about 5 minutes is enough! Overcooking can make the flavor bitter and the texture grainy.
- Blend while warm. For the smoothest texture, blend the liver while it’s still warm from the pot.
- Taste and season. After blending, taste the pâté and adjust the salt, pepper, or nutmeg as needed.
- Top with melted butter. Sealing the surface with a thin layer of butter helps preserve freshness and adds extra richness.
- Let it chill. Pâté improves in flavor and texture after chilling for several hours or overnight.
Serving Suggestions
Chicken liver pâté is delicious spread on toast or crackers, but it really shines when paired with bright, tangy, or sweet accompaniments. Here are some ideas:
- Crostini or toasted baguette slices: The crisp texture is the perfect contrast to the creamy pâté.
- Cornichons or pickled onions: Their sharp acidity cuts through the richness.
- Tart preserves: Cranberry, blackberry, cherry, or even a spoonful of chutney balances the flavors with a touch of sweetness.
- Charcuterie board: Add pâté to a board with cured meats, cheeses, nuts, and fruit for an appetizer.
- Serve with wine: Pair with a dry white wine, sparkling wine, or even a chilled rosé.
Frequently Asked Questions
It’s rich, savory, and a little earthy, with a buttery texture. When balanced with cream, brandy, and aromatics, the flavor is smooth and luxurious—not overly “livery.”
Yes. Rinse them gently and remove any visible connective tissue or green spots. Cleaning helps improve the flavor and texture.
Yes! It actually tastes better the next day. Make it up to 3 days in advance and store covered in the fridge. Chicken liver pâté also freezes well for up to 2 months. Wrap it tightly or transfer to an airtight container. Defrost in the fridge overnight before serving.
More Recipes to Try
- French Onion Soup with Cabbage
- French Pissaladiere with Sardines
- Ham and Asparagus Gratin
- Peas a la Francaise
- Spring Oeufs en Cocotte
Chicken Liver Pâtè
Ingredients
- 1 lb chicken liver
- 1 ½ cup white wine
- 1 stick of butter
- ½ cup heavy cream
- ¼ cup brandy
- ¼ cup pistachios
- Salt and black pepper to taste
- ¼ tsp nutmeg
Instructions
- In a pot add the white wine and bring it to a boil over medium high heat.
- Add chicken livers into the pot and let them simmer for 5 minutes.
- Drain the chicken liver and while still warm transfer it into a food processor.
- Add the rest of the ingredients into the food processor. Blend until smooth and creamy.
- Transfer the creamy mixture into ramequins. You can drizzle melted butter on top.
- Refrigerate overnight. Serve with crostini on it’s own with cornichons or even a tart preserve or chutney like cranberry, blackberries or even blueberries.
- Enjoy!
