Homemade Chicken Liver and Red Wine Pate

Homemade Chicken Liver and Red Wine Pate


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Chicken liver pate is very rich and delicious, as well as cheap to make! Serve it spread on toasted slices of crusty bread.

Zoë Harpham

Serves: 6 

  • 250g chicken livers, thawed if bought frozen, trimmed, washed and drained
  • 150ml red wine
  • 2 garlic cloves, crushed
  • 2 teaspoons chopped fresh thyme
  • generous pinch of ground nutmeg
  • 1 onion, finely chopped
  • 1 teaspoon powdered gelatine
  • 50g butter
  • salt and freshly ground black pepper
  • To serve
  • small sprigs of fresh thyme to garnish
  • mini toasts or crackers

Preparation:15hours  ›  Cook:20min  ›  Extra time:8hours chilling  ›  Ready in:23hours20min 

  1. Place the chicken livers in a bowl with the red wine, garlic, chopped thyme and nutmeg. Leave to marinate in the refrigerator for 4 hours or overnight.
  2. Lift the livers out of the marinade using a slotted spoon and set aside. Pour the marinade into a saucepan. Add the onion and cook over a low heat for 15 minutes, or until the onion is soft and the liquid has completely evaporated.
  3. Meanwhile, put 1 tablespoon of hot water in a small bowl, sprinkle the gelatine over it, then stir briskly until dissolved. If the gelatine does not fully dissolve, stand the bowl in a saucepan of hot water and stir until it has dissolved.
  4. Heat the butter in a non-stick frying pan and sauté the livers for 3 minutes over a moderate heat. Season. Cool slightly, then tip the livers and juices into a blender or food processor and purée until smooth. Add the onion and gelatine liquid. Blend again and check the seasoning.
  5. Transfer the pâté to a small earthenware dish, cover and chill for at least 4 hours until firm. Garnish with thyme and serve with mini toasts or crackers.

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