Chicken Liver Pate

Pate is so delicious and simple.  It makes a great appetizer served with bread, crackers, and pickled red onions!  This recipe is from a cookbook that I am cooking through called, Full Moon Suppers, by Annemarie Ahearn.  This is the first recipe and I love it!  The cookbook has recipes for every month which is fun.  I will definitely make it again!  Having always wanted to try making pate, this recipe was truly very simple to do and the only thing that I didn’t have on hand was the chicken livers.


1 lb chicken livers

6 Tablespoons unsalted butter

Kosher salt

Fresh ground pepper

3 shallots, peeled and finely chopped

1 ounce Cognac or sherry

1 cup chicken stock

1 Tablespoon Dijon mustard

4 sprigs thyme, leaves picked from stems, and stems discarded

Zest of 1 lemon


Rinse chicken livers with cold water and pat dry with a towel.  Remove any tough connective tissue between the lobes.

In a stainless steel or cast iron fry pan melt 2 Tablespoons of butter over medium high heat.

Season chicken livers with salt and pepper and add to the pan in small batches.  Sear on one side for 3 – 4 minutes and then on the other side for 1 – 2 minutes more.  Remove and place on a cutting board.  You do want them medium rare at the center.

Using the same pan, saute shallots with a smidge of salt over medium heat until soft, about 2 minutes.

Turn off the heat and add the cognac or sherry, and then turn the heat back up to medium high.

Add the chicken stock and turn heat up to high.  Let sauce reduce so that you have about 4 Tablespoons of sauce to work with.  Remove from the heat and let it cool for a bit.

In the bowl of a food processor, combine the chicken livers, reduction, dijon mustard, thyme, the remaining 4 Tablespoons of butter, melted, and the lemon zest.

Season with salt and pepper and pulse until pate is uniformly smooth.  Transfer to a small crock or ramekin and let cool completely.

Serve with crackers or sliced french bread.  Pickled red onions are also a must!

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