chicken liver pate

Chicken liver paté

Here’s how to make your very own chicken liver pate with quick pickled onions.

This paté is a classic Christmas starter, but would also make an impressive lunch when you have people over.


  • Large knob of butter
  • 1 shallot,  finely chopped
  • 1 tsp thyme leaves,  finely chopped
  • 350g chicken livers, cleaned and chopped into 1½cm pieces
  • 40ml brandy
  • 40ml red wine
  • 75ml double cream
  • Salt and black pepper
  • 160g butter, melted
  • Bay leaves, to decorate

For the pickled onions:

  • 230ml apple cider vinegar
  • 2 tbsp sugar
  • 3 tsp salt
  • 2 red onions, peeled and thinly sliced

To serve:

  • Sourdough, toasted


1. Heat a knob of butter in a pan over a medium heat. Add the shallot and thyme and cook for 3-4 minutes until soft.

2. Turn the heat to medium-high, add the livers and cook for 3-4 minutes until the outsides are browned but they are still slightly pink inside. Using a slotted spoon, remove the livers to a plate and set aside.

3. Add the brandy and red wine to the same pan and boil until reduced. Add the cream and season with salt and lots of black pepper.

4. Return the livers to the pan and use a stick blender to whizz until smooth (alternatively you can do this is a food processor.) Add half of the melted butter and whizz again. Taste for seasoning and add more salt and pepper if necessary.

5. Pass through a sieve into a serving dish and chill for half an hour. Place one or two bay leaves on top for decoration, then melt the remaining butter and pour over the top until completely covered. Refrigerate for up to  five days until ready to serve.

6. For the pickled onions, whisk the  rest three ingredients in a small bowl until the sugar and salt dissolve. Place the sliced onions in a jar or Tupperware container and pour over the vinegar mixture. Allow to sit at room temperature for one hour; after this the onions will keep in the fridge for up to two weeks.

7. Serve the paté with the pickled onions and some toasted sourdough

Per Serving 616kcals, 48.2g fat (28.7g saturated), 14.1g carbs, 8.7g sugars, 22.7g protein, 1.2g  bre, 2.074g sodium

Tried and tested

“This is the best chicken liver paté recipe I’ve made to date. The paté was very rich, smooth and fragrant. It was beautifully complemented by the pickled onions, and the vibrant colour of the onions made the presentation spectacular. The recipe was extremely easy to follow, even for someone who would not cook that often, as it wasn’t complicated in any way. This is definitely the perfect recipe for a dinner party.”

  • Caroline Lavelle Ryder
Or for an alternative chicken pate recipe try this..

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