Chicken Liver Pâté Recipe

Chicken Liver Pâté - September Recipe of the Month

Time: c 40 minutes (excluding time for chilling)

The perfect starter for a dinner party or an indulgent lunch, this easy Chicken Liver Pâté recipe can be made in next to no time at all. Serve with a side salad and some toasted sourdough slices for a deliciously tasty treat.


  • 350g chicken livers, cleaned and halved
  • 175g butter, softened
  • 1 large garlic clove, chopped
  • 1 tsp chopped thyme leaves
  • 75ml medium sherry
  • 75ml double cream
  • Good pinch salt and freshly ground black pepper

  • A few small sprigs of thyme


  1. Heat a heaped teaspoon of the butter in a frying pan over a medium heat.
  2. Add the garlic and cook for a minute or so to soften without burning.
  3. Turn up the heat and add the prepared livers, stirring to brown them for 2 -3 minutes. They need to be brown on the outside but still pink in the middle.
  4. Once done, transfer the livers into a food processor.
  5. Pour the sherry into the pan and boil to reduce by half.
  6. Once reduced, add this to the livers along with the cream and seasoning and blend together until smooth.
  7. Add 100g of the butter and blend again. Taste and add more seasoning if required.
  8. Place in a suitable serving dish or individual ramekin pots and smooth over.
  9. Melt the remaining 75g of butter and pour onto the pâté. Add a sprig of thyme and chill for a few hours before serving.

Top tips

For a really smooth pâté, pass the mixture through a sieve using a spatula before placing in your chosen serving dishes.

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