Chicken Liver Pate with Thyme

Chicken liver pate is an easy and elegant appetizer that's perfect for serving around the holidays or for a nice dinner party. This recipe makes enough to fill two shallow soup bowls which I estimate is about 12 servings.

Course Appetizer

Cuisine French, Fusion, International

Keyword Chicken, Liver

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 175kcal

Ingredients

300 grams chicken livers About 0.70lb
100 grams unsalted butter divided (about 7 tablespoons total)
1 yellow onion medium-sized. finely diced.
10 sprigs fresh thyme
3 cloves garlic mashed or minced
1 cup heavy cream divided
0.75 cup dry white wine
1.5 teaspoons salt
0.5 teaspoon black pepper

Instructions

Heat half the butter in a saucepan over medium heat. Add the onion and sauté until it's translucent.
Turn the heat up to high and add the liver, mashed garlic and 5 or so sprigs of fresh thyme. Cook until everything in the pan is nicely browned and there's no more pink visible on the liver (about 10 minutes).
Pour the wine in the saucepan to deglaze. Cook 5 minutes or so until the alcohol smell has dissipated.
Add half the heavy cream and continue cooking a few more minutes while stirring continuously until the cream and other liquid has thickened.
Turn off heat and either allow everything to cool to room temperature.
Once cooled, add the liver to the bowl of a food processor or blender along with the rest of the heavy cream and pulse until smooth. Taste and adjust seasoning to your preference.
Spread the pate in two shallow bowls and arrange the remaining thyme sprigs on top. Melt the rest of the butter and pour it on top then put the bowls on a flat surface in the fridge or freezer to set the butter.
The pate can be served once it's fully cool and the butter is set,

Nutrition