Chicken Liver Pate With Green Peppercorns Recipe

Name: Chicken Liver Pate With Green Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs pink chicken livers, trimmed; 3/4 cup madeira wine, plus; 2 tablespoons madeira wine; 1 1/2 teaspoons salt; 1/2 teaspoon white pepper; 1/8 teaspoon nutmeg; 3/4 teaspoon thyme; 1 teaspoon marjoram; 2 eggs, beaten; 1 tablespoon unsalted butter; 4 medium shallots, minced; 2 tablespoons dry white wine; 2 tablespoons cognac or 2 tablespoons brandy; 3 tablespoons port wine; 3/4 cup golden raisin, steeped in orange pekoe tea,drained.; 2 tablespoons green peppercorns; 2 bay leaves

Servings: persons

1 1/4 lbs pink chicken livers, trimmed
3/4 cup madeira wine, plus
2 tablespoons madeira wine
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
3/4 teaspoon thyme
1 teaspoon marjoram
2 eggs, beaten
1 tablespoon unsalted butter
4 medium shallots, minced
2 tablespoons dry white wine
2 tablespoons cognac or 2 tablespoons brandy
3 tablespoons port wine
3/4 cup golden raisin, steeped in orange pekoe tea,drained.
2 tablespoons green peppercorns
2 bay leaves

1
Rinse chicken livers and pat dry.
2
Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
3
Drain and puree in blender.
4
Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
5
Set aside.
6
Melt 1 T.
7
butter in skillet and cook shallots and garlic until soft.
8
Add wine, cognac, port and remaining madeira.
9
Flame and reduce to 1/2.
10
Remove from heat and cool slightly.
11
Add clarified butter slowly while beating vigorously with wooden spoon.
12
Sir in raisins and peppercorns.
13
Place in buttered 1 1/2 quart pate mold or souffle.
14
Place bay leaves atop.
15
Cover with double layer of foil and lid.
16
Place in boiling water bath.
17
Bake 325 degrees 3 hours.
18
Add water as needed.
19
Remove and cool on rack.
20
Chill in fridge 1 day before serving.

355

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.

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 17 ingredients. The key ingredients include: 1 1/4 lbs pink chicken livers, trimmed, 3/4 cup madeira wine, plus, 2 tablespoons madeira wine, 1 1/2 teaspoons salt, and more.

Yes, Chicken Liver Pate With Green Peppercorns 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 Green Peppercorns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions