Appetizers & Starters > Dips & Spreads > Meat & Seafood Spreads > Chicken Liver Pâté

Classic Chicken Liver Pâté with Port Wine

Indulge in the rich and velvety texture of this classic chicken liver pâté, infused with the decadent notes of port wine. This recipe elevates a simple spread into a sophisticated appetizer, perfect for entertaining or a luxurious treat. It's surprisingly easy to make at home with fresh ingredients and a few simple steps. Serve with crusty bread, crackers, or crudités for an unforgettable flavor experience.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
8-10
Ingredients
  • 500 g Chicken Livers, cleaned and trimmed
  • 150 g Butter, unsalted
  • 2 Shallots, finely chopped
  • 2 cloves Garlic, minced
  • 60 ml Port Wine
  • 60 ml Heavy Cream
  • 1 tsp Fresh Thyme Leaves
  • 1 tbsp Brandy (optional)
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Sautéing the Aromatics

Begin by melting 50g of the butter in a large skillet over medium heat. Add the chopped shallots and garlic and sauté until softened and fragrant, about 5 minutes. Be careful not to burn them, as this will affect the final flavor of the pâté.

Cooking the Chicken Livers

Increase the heat to medium-high. Add the chicken livers to the skillet and cook until browned on all sides and just cooked through, about 5-7 minutes. They should still be slightly pink in the center. Overcooking will make them tough.

Deglazing and Infusing Flavor

Pour in the port wine and brandy (if using) and scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes, allowing the alcohol to evaporate slightly. Add the fresh thyme leaves and stir to combine.

Blending for Smoothness

Transfer the chicken liver mixture to a food processor. Add the remaining 100g of butter (softened), heavy cream, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as necessary.

Setting the Pâté

Pour the pâté into a ramekin or serving dish. Smooth the top and cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pâté to firm up.

Serving the Pâté

Before serving, let the pâté sit at room temperature for about 15-20 minutes to soften slightly. Serve with crusty bread, crackers, cornichons, or a fruit chutney. Enjoy!

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FAQ

  • Can I use a different type of alcohol instead of port wine?

    Yes, you can substitute port wine with Madeira, Marsala, or even a dry sherry. The key is to use a fortified wine that will add depth of flavor to the pâté.
  • How long does chicken liver pâté last in the refrigerator?

    Properly stored, chicken liver pâté will last for up to 3-4 days in the refrigerator. Be sure to keep it tightly covered to prevent it from drying out.
  • Can I freeze chicken liver pâté?

    Yes, you can freeze chicken liver pâté, but the texture may change slightly upon thawing. Wrap it tightly in plastic wrap and then in aluminum foil, and it should keep for up to 2 months. Thaw it in the refrigerator overnight before serving.