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Creamy Chicken Liver Pâté Recipe Easy Homemade French Bistro Classic

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A rich, velvety chicken liver pâté that is easy to make at home with simple ingredients, delivering a classic French bistro flavor and silky smooth texture.

Ingredients

Scale
  • 12 ounces (340 grams) chicken livers, fresh and trimmed
  • 4 tablespoons (57 grams) unsalted butter, divided
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves plus sprigs for garnish
  • 2 tablespoons brandy or cognac (apple juice as non-alcoholic substitute)
  • 2 tablespoons heavy cream (or plain Greek yogurt for lighter version)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon juice
  • 1 bay leaf (optional)
  • Pinch of nutmeg (optional)

Instructions

  1. Clean and trim the chicken livers by rinsing gently under cold water and patting dry. Remove any connective tissue or greenish bits.
  2. Heat 2 tablespoons of butter over medium heat in a skillet. Add chopped shallots and garlic, sauté gently for 3-4 minutes until translucent and fragrant. Add bay leaf and thyme sprigs during this step.
  3. Add chicken livers to the pan and cook for 4-5 minutes, turning occasionally, until just cooked through but still slightly pink inside.
  4. Remove pan from heat. Discard bay leaf and thyme sprigs. Pour in brandy or cognac and return pan to low heat to flambé or cook off alcohol for 1-2 minutes.
  5. Transfer cooked livers and shallot mixture to a food processor. Add remaining 2 tablespoons butter, heavy cream, lemon juice, salt, pepper, and nutmeg.
  6. Blend until ultra-smooth, scraping down sides occasionally. For extra smoothness, press mixture through a fine-mesh sieve and blend briefly again.
  7. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
  8. Transfer pâté to small jars or ramekins, smooth the top, cover tightly, and chill in refrigerator for at least 2 hours before serving.

Notes

Cook livers gently to avoid grainy texture. Use butter for richness and sauté shallots and garlic without browning. For extra smooth pâté, press through a fine sieve. Chill for at least 2 hours or overnight for best flavor. Can substitute brandy with apple juice for non-alcoholic version. Not recommended to freeze pâté as texture may be affected.

Nutrition

Keywords: chicken liver pâté, creamy pâté, French bistro recipe, easy pâté, homemade pâté, liver spread, appetizer, party food

Find it online: https://merrymorsel.com/creamy-chicken-liver-p-a-t-e-recipe-easy-homemade-french-bistro-classic/