Chicken Liver Pate with Figs and Walnuts Recipe

Name: Chicken Liver Pate with Figs and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 pound chicken livers, trimmed; 1 cup canned low-salt chicken broth; 1 small onion, thinly sliced; cup (2 sticks) unsalted butter, room temperature; 1 tablespoon Cognac; 1 1/4 teaspoons salt; 1 cup dry red wine; 3/4 cup dried black Mission figs; 1/2 cup chopped toasted walnuts; Fresh chives (for garnish); Red leaf lettuce (for garnish); 1 French-bread baguette, sliced, toasted

Servings: persons

Nonstick vegetable oil spray
1 pound chicken livers, trimmed
1 cup canned low-salt chicken broth
1 small onion, thinly sliced
cup (2 sticks) unsalted butter, room temperature
1 tablespoon Cognac
1 1/4 teaspoons salt
1 cup dry red wine
3/4 cup dried black Mission figs
1/2 cup chopped toasted walnuts
Fresh chives (for garnish)
Red leaf lettuce (for garnish)
1 French-bread baguette, sliced, toasted

1
Spray 3-cup souffle dish or terrine with vegetable oil spray.
2
Line dish with plastic wrap; spray plastic.
3
Combine chicken livers, broth and onion in medium saucepan.
4
Bring to boil.
5
Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes.
6
Drain cooking liquid; transfer chicken livers and onion to processor.
7
Add butter, Cognac and salt to processor.
8
Puree until smooth.
9
Transfer to prepared dish.
10
Cover and refrigerate until firm, at least 4 hours.
11
Bring wine to simmer in small saucepan.
12
Remove from heat.
13
Add figs.
14
Let stand until figs soften, about 15 minutes.
15
Drain wine.
16
Quarter figs.
17
(Pate and figs can be prepared 1 day ahead.
18
Keep pate refrigerated.
19
Transfer figs to small bowl; cover and refrigerate.)
20
Unmold pate onto platter.
21
Press walnuts onto sides of pate.
22
Garnish top with chives and some figs.
23
Arrange lettuce on platter with pate.
24
Place remaining figs atop lettuce.
25
Serve with toasts.

388

kcal

Calories

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 pound chicken livers, trimmed, 1 cup canned low-salt chicken broth, 1 small onion, thinly sliced, and more.

Yes, Chicken Liver Pate with Figs and Walnuts 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.

That's it — enjoy your meal!

Chicken Liver Pate with Figs and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions