Oh my word, I love this chicken liver pate recipe. It’s creamy, flavorful and with a touch of added cognac, it takes it beyond delicious. Are you surprised that I love booze in my food? 😉
I love liver. I’ve always loved liver. In fact, I love just about every organ meat. My mom served me and my siblings organ meat as far back as I can remember.
What is so wonderful about this pate recipe?
The flavor! That combination of liver, shallots, garlic, seasoning and cognac is simply fabulous. The cognac gives this wonderful appetizer a little sweetness, which is a lovely complement to the saltiness of crackers or the earthiness of bread.
Christopher likes liver pate, too. But because he doesn’t love it the way I do, we don’t dispatch the leftovers in as timely a fashion as I’d like. So, to save myself from eating most of it alone, I will do one of two things:
- Freeze much of it for the both of us to enjoy on other occasions.
- Serve it to others; for example, at holiday and cocktail parties.
And they love it. Almost as much as they love ME for serving it!
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- Always rinse the livers and pat them dry before cooking.
- Even though I call for shallots, you can use onion instead.
- I adore garlic paste, but you can substitute it with 2 crushed cloves of garlic.
- The texture here is important, so to blend your ingredients into a smooth pate, use either a food processor or an immersion blender.
How to make the chicken liver pate recipe
WARNING: Photo of raw chicken livers ahead. There is no glamorous way to photograph them, so I just opened the package and took a shot. (A)
Rinse and pat dry the chicken livers and set them aside.
Gather the shallots and garlic paste. (B)
Heat a heavy sauté pan on medium heat. Add ½ a stick of butter and let it melt before adding roughly-minced shallots. Sauté for 6 minutes. (C)
Add garlic and continue sautéing for 1 minute.
So fragrant and delicious-smelling!
Take out cognac and dried thyme.
Add livers and sauté for 6 minutes. (D)
Add cognac and thyme and continue sautéing the livers for 8 minutes. The cognac will cook off somewhat and the livers will be browned on the outside and slightly pink inside. (E)
Transfer the contents of the pan to a food processor and process on high for 2 minutes or until the liver pate is smooth.
Scoop the chicken liver pate recipe into a serving bowl and add other appetizers like cheese, crackers, pomegranate seeds, olives and almonds.
Liver pate is not flashy looking, but it certainly makes up for its plain looks by being sooooo delicious.
Let’s look a little closer!
What about from above?
I hope you enjoyed this chicken liver pate recipe and make it soon.
Other popular appetizers
And as always, may all your dishes be delish!
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Chicken Liver Pate Recipe
- 4 tablespoons butter
- 3 shallots (or one medium onion, diced)
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- ½ teaspoon salt
- 1 pound chicken livers (rinsed, drained and pat dry)
- ¼ cup cognac
- 1 teaspoon thyme
- Heat a sauté pan on medium and add butter to melt
- Add onions and sauté for 5 minutes
- Add garlic and salt and sauté for another minute
- Add chicken livers and sauté for 6 minutes
- Add cognac and thyme and sauté for 8 minutes, allowing cognac to evaporate somewhat. Livers should be browned on the outside and slightly pink on the inside
- Put all the ingredients from your skillet into a food processor and process on high until liver is smooth
- Spoon into serving receptacles and refrigerate for 2 hours
- Grab some crackers and crusty bread to serve alongside as an appetizer. Or, make a liverwurst sandwich
- Always rinse the livers and pat them dry before cooking
- Even though I call for shallots, you can use onion instead
- I adore garlic paste, but you can substitute it with 2 crushed cloves of garlic
- The texture here is important, so to blend your ingredients into a smooth pate, use either a food processor or an immersion blender