Chicken Liver Pate Recipe

Chicken Liver Pate

This week has unofficially become offal week… I share my bone marrow recipe the other day and today I have my favourite way to enjoy Chicken Livers – a nutrient dense Chicken Liver Pate.

I receive mixed reactions from my kids when I serve this dish. My youngest will literally lick his plate clean whenever he gets the opportunity to enjoy a sample of Chicken Liver Pate. My oldest, however, turns his nose up and refuses to taste it. I still continue to gently encourage him, but understand that it’s a rich and interesting tasting dish and either you love it or you don’t!

Chicken Liver Pate Recipe

Adapted from Nourishing Traditions by Sally Fallon & Mary Enig

• 2 Tablespoons Butter or Coconut Oil
• 500g Mushrooms, sliced
• 4 Spring Onions, sliced
• 2 Garlic Cloves, peeled and chopped
• 500g Chicken Livers, cleaned and halved
• 2/3 Cup Wine (I used red but original recipe calls for white)
• 75g Butter, softened
• 2 Hard Boiled Eggs, peeled and sliced
• Salt to taste

1. Melt the butter in a large frying pan.
2. When hot add the mushrooms, onions and garlic and cook until slightly softened.
3. Once softened add the livers and cook until sealed and browned on all sides.
4. Add the wine and simmer until all the liquid has evaporated.
5. Allow to cool.
6. Once cooled add the liver mixture, butter, hard boiled eggs and salt to a food processor.
7. Process until smooth.

Here’s the video for you to watch the Chicken Liver Pate being prepared, step by step:

We love this Chicken Liver Pate on fresh sourdough bread or toast and my Husband even takes pate sandwiches to work!

Over to you – What’s your favourite way to enjoy Chicken Livers?

Chicken Liver Pate Recipe

Print

Ingredients

• 2 Tablespoons Butter or Coconut Oil
• 500g Mushrooms, sliced
• 4 Spring Onions, sliced
• 2 Garlic Cloves, peeled and chopped
• 500g Chicken Livers, cleaned and halved
• 2/3 Cup Wine (I used red but original recipe calls for white)
• 75g Butter, softened
• 2 Hard Boiled Eggs, peeled and sliced
• Salt to taste

Instructions

1. Melt the butter in a large frying pan.
2. When hot add the mushrooms, onions and garlic and cook until slightly softened.
3. Once softened add the livers and cook until sealed and browned on all sides.
4. Add the wine and simmer until all the liquid has evaporated.
5. Allow to cool.
6. Once cooled add the liver mixture, butter, hard boiled eggs and salt to a food processor.
7. Process until smooth.

More Easy Chicken Recipes:

Best Ever Chicken Bake

Chicken & Brussels Sprouts Bake

Smoky Paprika Chicken Tray Bake

Subscribe to receive the FREE weekly newsletter, packed full of easy recipes and food inspiration plus exclusive, subscriber only content. Click here to Subscribe by Email.

Disclosure – this post contains affiliate links.