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Chicken Liver Pâté on Sourdough

Chicken Liver Pâté with Port

Simple and Easy dish - great to make ahead for dinner parties!
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Prep Time 15 mins
Cook Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 25 mins
Course Starter
Cuisine English, French
Servings 6


For the Pâté

  • 400 g chicken livers, membranes removed
  • 40 g butter
  • 1 small banana shallot, finely chopped
  • 1 clove garlic
  • 1 tbsp tomato purée
  • 1 tbsp brandy
  • 2 tbsp port
  • 1 pinch ground nutmeg
  • 1 pinch mace
  • 2 tbsp double cream
  • 1 bay leaf
  • salt and pepper

To top the pâté

  • 150 g clarified butter
  • 6 sprigs thyme


  • Add the butter to a pan and turn the heat onto medium. Once melted, add the onion and grate the garlic in too.
  • Once the onions have sweated down, add the chicken livers, tomato purée, mace, nutmeg, bayleaf, brandy, port, salt, pepper and double cream.
  • Mix all the ingredients together for 5-10 minutes until the chicken livers are cooked through.
  • Either blend all the ingredients together or pour the contents into a blender and blitz until smooth.
  • Divide the mixture between 6 ramekins
  • Cover with the melted clarified butter and place a sprig of thyme on top.
  • Refrigerate for 2 hours or overnight. Serve chilled
Keyword Chicken Liver, Chicken Liver Pate, Pâté, Port
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