Chicken Liver And Chestnut Parfait Recipe

Name: Chicken Liver And Chestnut Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g chicken livers; 1 cup milk, for soaking; 200 g vaccuum packed chestnuts; 4 teaspoons oil, for frying; 1 sprig rosemary; 2 onions, finely chopped; 4 cloves garlic, finely chopped; 800 g unsalted butter; 2 tablespoons fresh thyme leaves; 200 ml brandy; 2 sage leaves; 1 ciabatta, to serve

Servings: persons

300 g chicken livers
1 cup milk, for soaking
200 g vaccuum packed chestnuts
4 teaspoons oil, for frying
1 sprig rosemary
2 onions, finely chopped
4 cloves garlic, finely chopped
800 g unsalted butter
2 tablespoons fresh thyme leaves
200 ml brandy
2 sage leaves
1 ciabatta, to serve

1
Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
2
Trim to remove any sinewy bits.
3
Meanwhile, preheat the oven to 180 C if you have a fan oven.
4
That's about 400 F in a normal convection oven.
5
Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
6
Roast for 10-15 minutes, then set aside.
7
Lightly saute the onion and garlic in 1 tsp oil until soft.
8
Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
9
Keep the butter somewhere warm.
10
Add the rest of the oil, the livers and thyme to a large, heated frying pan.
11
Season and fry for a minute on each side until they are just pink in the middle.
12
Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
13
Process until smooth, then add three quarters of the melted butter.
14
Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
15
Season with salt and pepper.
16
Spoon the pate into a serving bowl.
17
Arrange the roast chestnuts on top.
18
Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
19
Spoon the butter and sage over top of the pate and place in the fridge to set.
20
Serve with the toasted ciabatta, sliced.

1673

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g chicken livers, 1 cup milk, for soaking, 200 g vaccuum packed chestnuts, 4 teaspoons oil, for frying, and more.

Yes, Chicken Liver And Chestnut Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Liver And Chestnut Parfait

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions