Homemade Chicken Liver and Red Wine Pate

    23 hours 20 minutes

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

    9 people made this

    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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    I made this it was delicious and easy , left out gelatin  -  01 Apr 2017