Chicken liver pate

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken liver pate recipe
Chicken liver pate recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Although this quick and easy chicken liver pate recipe has a really rich and luxurious flavour, itís surprisingly cheap to make. Chicken livers can be found in most large supermarkets either fresh or frozen. If you buy frozen ones allow them to defrost thoroughly and pat dry with kitchen paper before using. Once made the pate will keep in the fridge for 2-3 days or it can be frozen for up to one month.


  • 50g butter
  • 2 small shallots, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 450g chicken livers, thawed if frozen, chopped
  • 2tbsp dry sherry
  • 5tbsp double cream
  • Salt and freshly ground black pepper
  • 1tbsp capers, drained and rinsed
  • Finely crushed walnuts, to garnish
  • Toasted bread, to serve

Instead of the sherry you can add a splash of brandy or some freshly squeezed orange juice.


  1. Heat the butter in a frying pan until just melted, add the shallots and garlic and fry gently for 5-6 mins until softened but not brown.
  2. Add the chicken livers to the pan and cook over a medium heat for 5 mins. Stir in the sherry and double cream and simmer for a further 1-2 mins until the chicken livers are no longer pink. Season well with salt and freshly ground black pepper.
  3. Cool the mixture for 10 mins then place in a food processor and blend until almost smooth. Transfer to a bowl and stir in the capers. Cover and leave to cool completely then chill for 1-2 hrs before serving on toasted bread garnished with crushed walnuts.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter