Description
This creamy chicken liver pâté is ready in just 35 minutes. Lightly seared livers, sweet onion, thyme, cream, and butter blend into a smooth, spreadable texture. Serve it as a starter or appetizer with warm toast, onion confit, or cranberry sauce.
Ingredients
Scale
- 500 g chicken livers
- 90 g butter, at room temperature
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp fresh thyme, chopped
- 1 chicken stock cube
- 80 ml water
- 60 ml crème fraîche (or full-fat cream)
- Salt and black pepper:
Instructions
- Melt half the butter in a large frying pan over medium heat.
- Add the onion and garlic, then cook over low heat until softly golden (this is your flavour base).
- Add the livers (cut into pieces) and the thyme. Stir over medium heat just until the livers change colour.
- Add the water, crumble in the stock cube, and let it simmer for 2 minutes on low heat. Remove from the heat.
- Blend the livers and all the cooking liquid until smooth.
- Add the remaining butter (room temperature) and the crème fraîche. Taste, then adjust with salt if needed and plenty of black pepper.
- Blend again until fully incorporated and silky.
- Transfer to a cling-film-lined loaf tin or to small glass jars. Smooth the top.
- Optional (but helpful): pour a thin layer of melted butter over the surface to protect it.
- Chill until firm, then serve with toast.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: appetizer
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal