Chicken Liver Pâté 1.500
Sep 14, 2005

This has the rich flavor of liver without being too intense -- a smooth and pleasant spread to use as an appetizer with drinks.

Servings: 1.5 cups
  • 3 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 1 pound chicken livers
  • 1 tablespoon cognac
  • 1 teaspoon thyme leaves
  • 2 tablespoons dry sherry, or as necessary
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1/4 teaspoon salt (optional)
  • Freshly ground black pepper (optional)


In a medium pan on medium-low heat, melt 1 tablespoon of the butter. Add the shallot and cook until it is softened, about 3 minutes. Transfer to a dish and set aside.

In the same pan, add 2 tablespoons of the butter and the chicken livers and cook, stirring occasionally, until the chicken livers are cooked through, 10 to 12 minutes. Return the shallots to the pan. Add the cognac and thyme and bring just to a boil, then reduce heat to low and cook for a few minutes. (The original recipe calls for a quick flambe here, but we've omitted this step.) Add enough of the sherry to make the mixture a bit wet.

Transfer the warm shallot-chicken liver mixture to the bowl of a food processor fitted with a metal blade and process until smooth.

Transfer the processed mixture to a medium bowl. Using a spatula, work together the chicken liver puree with the remaining 8 ounces butter until thoroughly combined to make a smooth pate. Season with salt and pepper to taste, if desired. Fill 3 half-cup ramekins with the pate, cover tightly with plastic wrap and refrigerate for up to 1 week.

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Recipe Source

Adapted from L. Paul Bremer from chef-instructor Henri-Etienne Levy at La Cuisine Sans Peur in New York City.

Tested by Jane Touzalin.

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