Chicken Liver Pâté, Florentine Style

Name: Chicken Liver Pâté, Florentine Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; capers, finely chopped; anchovies, finely chopped; salt; black pepper; butter; chicken broth; freshly parsley, chopped (optional); chicken livers (1 per person); fresh Italian bread, sliced

Eats Now Editorial Team · Meat & Poultry

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Chicken Liver Pâté, Florentine Style – a delicious recipe with olive oil, capers, anchovies, salt, black pepper, butter. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

olive oil
capers, finely chopped
anchovies, finely chopped
salt
black pepper
butter
chicken broth
freshly parsley, chopped (optional)
chicken livers (1 per person)
fresh Italian bread, sliced

1
Saute chicken livers over medium heat in equal amounts of butter and olive oil. Chop well, mix with capers and anchovies, and season with salt and pepper. Return to the pan and stir in a very little broth. Puree everything until it is the consistency of a thick paste. Serve warm or at room temperature on fresh bread. Sprinkle chopped parsley over the top if you want.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: olive oil, capers, finely chopped, anchovies, finely chopped, salt, and more.

Yes, Chicken Liver Pâté, Florentine Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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