Name: Chicken liver & pineau pâté
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6-8 as a snack or starter
Cuisine: French
Ingredients: 500g chicken livers; 100g butter; 100g unsmoked lardons or chopped streaky bacon; 1 garlic clove crushed or finely chopped; 1 tbsp fresh thyme leaves or 1 tsp dried; 5 tbsp pineau or sherry; herb sprigs to garnish, rosemary, thyme or bay; toasted brioche or raisin bread and cornichons, to serve

Home
Recipes
Chicken liver & pineau pâté

Chicken liver & pineau pâté

Mary Cadogan

Save recipe

Serves 6-8 as a snack or starter

Easy

Prep: 10 mins

Cook: 10 mins

Plus chilling

A star rating of 4.8 out of 5.31 ratingsRate

loading...

A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter.

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

500g chicken livers
100g butter
100g unsmoked lardons

or chopped streaky bacon
1 garlic clove

crushed or finely chopped
1 tbsp fresh thyme

leaves or 1 tsp dried
5 tbsp pineau

or sherry
herb

sprigs to garnish, rosemary, thyme or bay
toasted brioche

or raisin bread and cornichons, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal263
fat20g
saturates11g
carbs1g
sugars0g
fibre0g
protein18g
salt0.95g

low

Method

step 1

Rinse the chicken livers and cut away any dark patches and small stringy threads. Pat dry with kitchen paper. Heat 25g of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned. They should be nicely browned on the outside, but pink inside and should feel squashy when pressed.
step 2

Add the pineau, salt and pepper, then bubble for a few mins. Remove from the heat. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish. Smooth the top.
step 3

Melt the remaining butter, put a herb sprig or bay leaf on top of the pâté and pour over the butter, leaving the sediment behind. Leave to cool, then chill until set.4 Serve spooned from the dish with toasted brioche, a bowl of cornichons and a little sea salt.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.31 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now