Chicken-Liver Paté

The humble chicken liver is elevated to haute cuisine when cooked and blended with a little sherry and herbs.

Makes about 3 cups


  • ¼ cup sherry or apple juice
  • 1 tbs. red-wine vinegar
  • ¼ cup chopped prunes
  • 4 tbs. butter, divided
  • 1 cup diced yellow onion
  • ¼ cup minced shallot
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¾ pound organic chicken livers
  • 2 hard-cooked eggs, coarsely chopped
  • 1 tsp. chopped fresh thyme

Combine the sherry, vinegar, and prunes, and soak for at least an hour. Heat 2 tablespoons butter in a heavy skillet and add the onion, shallots, salt, and pepper. Sauté until caramelized and remove from the pan. Melt the remaining butter, and sauté the chicken livers until just cooked through. Cool. Blend in a food processor with the onion-shallot mixture and prunes until smooth. Add the eggs and blend again until smooth. Adjust seasonings to taste. Spread the pâté into a large ramekin, and garnish with a sprinkle of fresh thyme. Cover and chill before serving.

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