Chicken Liver Pâté


Chicken Liver Pâté is a delicious and versatile dish that can be enjoyed as an appetizer or a main course. In this step-by-step recipe, you will learn how to make a flavorful Chicken Liver Pâté, inspired by the techniques of renowned chef Marco Pierre. With a few key ingredients and some simple steps, you'll be able to create a gourmet dish that will impress your family and friends.


– 1 pound (450g) chicken livers, cleaned and trimmed – 1 medium-sized onion, finely chopped – 2 cloves of garlic, minced – 1/4 cup (60g) unsalted butter – 2 tablespoons olive oil – 2 tablespoons brandy – 1 teaspoon fresh thyme leaves, chopped – 1/2 teaspoon ground black pepper – 1/2 teaspoon salt – 1/4 teaspoon ground nutmeg – Optional: 2-3 tablespoons heavy cream for a creamier texture – Optional: Sliced baguette or crackers for serving

Step 1: Preparing the Chicken Liver

– Start by cleaning the chicken livers under cold running water. Trim off any excess fat or connective tissue and pat them dry with paper towels. Set aside.

Step 2: Sautéing the Aromatic

Heat a large skillet over medium heat and add the unsalted butter and olive oil. Once the butter has melted, add the chopped onion and minced garlic. Sauté them for about 5 minutes, or until the onions become translucent and fragrant.

Step 3: Cooking the Chicken Liver

– Increase the heat to medium-high and add the chicken livers to the skillet. Cook them for about 5-7 minutes, or until they are browned on the outside but still slightly pink on the inside. Make sure to stir them occasionally to ensure even cooking.

Step 4: Deglazing the Pan

– Remove the skillet from the heat and carefully add the brandy. Return the skillet to the heat and cook for an additional 1-2 minutes, allowing the brandy to reduce slightly and the alcohol to evaporate.

Step 5: Seasoning the Mixture

– Sprinkle the chopped thyme leaves, ground black pepper, salt, and ground nutmeg over the chicken livers. Stir well to evenly distribute the seasonings. Cook for another 1-2 minutes to allow the flavors to meld together.

Step 6: Blending the Mixture

– Transfer the cooked chicken livers and the aromatic mixture to a food processor or blender. Pulse the mixture until it reaches your desired consistency. For a smoother texture, add the optional heavy cream during this step and blend again until incorporated.

Step 7: Chilling and Serving

– Once blended, transfer the pâté mixture into a serving dish or individual ramekins. Smooth the top with a spatula and cover with plastic wrap, ensuring it touches the surface of the pâté to prevent oxidation. Place it in the refrigerator to chill for at least 2 hours or overnight to allow the flavors to develop.

Step 8: Presentation and Enjoyment

– Prior to serving, remove the pâté from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. Garnish with fresh thyme leaves, if desired. Serve the Chicken Liver Pâté with sliced baguette or crackers, allowing guests to spread the pâté on their preferred accompaniment.


Congratulations! You have successfully mastered Marco Pierre's Chicken Liver Pâté recipe. This rich and flavorful dish is sure to impress your family and friends. Whether

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