Today, I’d love to share a refined yet comforting Chicken Liver Pate — perfect alongside a glass of wine or simply spread over warm toast to elevate an everyday meal.
Rich and deeply savory, this Chicken Liver Pate pairs beautifully with wine and makes a lovely addition to a quiet evening at home.
It does require a little time and care, but the result is wonderfully rewarding. When you have an unhurried afternoon and a special bottle waiting to be opened, this is the kind of recipe worth making.
Serves 4
A
250 g chicken livers
250 ml milk
B
1/2 onion
30 g bacon
2 cloves garlic
1 anchovy fillet
1 tablespoon olive oil
10 g salted butter
C
50 ml white wine
50 ml heavy cream
Use dairy-based heavy cream for the best flavor, not non-dairy substitutes.
2 teaspoons chicken stock powder
1 bay leaf
D
40 g salted butter
A pinch of black pepper
Instructions
1.Soak the chicken livers in milk (A) for about 30 minutes to remove any bitterness. Rinse gently under running water and pat dry thoroughly.
2.Thinly slice the onion and bacon. Finely mince the garlic and anchovy.
3.In a saucepan, heat the butter and olive oil. Sauté the onion, bacon, and garlic until softened. Add the chicken livers and anchovy, and cook for 6–7 minutes.
4.Add all ingredients from C, cover loosely, and simmer over medium heat for about 7 minutes. Turn off the heat and allow it to cool slightly.
5.Remove the bay leaf. Transfer everything to a food processor and blend until smooth.
6.Add the butter and black pepper (D) and blend again until silky. Taste and adjust with salt if needed.
7.Transfer to a container and refrigerate for about 3 hours until set. It will be soft before chilling but will firm up beautifully in the refrigerator.
Spread this Chicken Liver Pate over toasted bread with a few crisp lettuce leaves, and even a simple morning or brunch feels quietly special.
A gentle little luxury for an ordinary day.