Chicken Liver & Pineau Pate Recipe

Name: Chicken Liver & Pineau Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken livers (1 1/3 lbs); 100 g butter (3 1/2 oz); 100 g unsmoked lardons (3 1/2 ozs) or 100 g chopped streaky bacon (3 1/2 ozs); 1 garlic cloves, crushed or 1 finely chopped garlic; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; 5 tablespoons pineau des charentes wine or 5 tablespoons sherry wine; herbs, sprigs rosemary, thyme (to garnish) or bay leaf; toasted brioche bread, to serve; raisin bread, to serve; cornichon, to serve

Servings: persons

1
Rinse the chicken livers and cut away any dark patches and small stringy threads.
2
Pat dry with kitchen towelling.
3
Heat 25g (7/8 oz) of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp.
4
Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned.
5
They should be nicely browned on the outside, but pink inside
6
and should feel squashy when pressed.
7
Add the pineau, salt and pepper, then bubble for a few minutes
8
Remove from the heat.
9
Blitz the mixture in a food processor until smooth, then spoon into a jar or dish.
10
Smooth the top.
11
Melt the remaining butter, put an herb swig or bay leaf on top of the pate and pour over the butter, leaving the sediment behind.
12
Leave to cool, then chill until set.
13
Serve spooned from the dish with toasted brioche a bowl of cornichons and a little sea salt.

562

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 10 ingredients. The key ingredients include: 500 g chicken livers (1 1/3 lbs), 100 g butter (3 1/2 oz), 100 g unsmoked lardons (3 1/2 ozs) or 100 g chopped streaky bacon (3 1/2 ozs), 1 garlic cloves, crushed or 1 finely chopped garlic, and more.

Yes, Chicken Liver & Pineau Pate 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 & Pineau Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions