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Creamy Chicken Liver Pate

Creamy Chicken Liver Pate

Creamy Chicken Liver Pate
Creamy Chicken Liver Pate
Creamy Chicken Liver Pate
Recipe By:
Creamy Chicken Liver Pate
  • 2 lbs. chicken livers, trimmed
  • Salt, black pepper
  • 1 c. extra-virgin olive oil
  • 1 ½ c. Marsala
  • 3 T. butter
  • 2 large Vidalia onions, finely chopped
  • 4 T. minced garlic
  • ⅓ c. drained capers
  • 10 oil-packed anchovy fillets, chopped
  • 2 T. chopped sage
  • 1 T. chopped rosemary
  • 1 t. chopped thyme
  • ½ c. crème fraiche
  • 2 T. red wine vinegar
  • Toasted baguette rounds or your favorite bread or cracker
  • Coarse sea salt, garnish
  1. Season livers with salt and pepper.
  2. In large skillet, heat ¼ c. of olive oil.
  3. Add half livers and cook over moderate heat, turning once, until just barely pink.
  4. Transfer livers to a bowl and repeat with remaining livers in another ¼ c. olive oil.
  5. After removing the last batch of livers, add 1 c. of Marsala to skillet and cook until reduced to ½ c., about 8 minutes.
  6. Add remaining ½ c. olive oil with butter to skillet.
  7. Add onions and garlic and cook until softened and lightly browned.
  8. Add capers, anchovies, sage, rosemary and thyme, cook for 5 minutes.
  9. Add remaining ½ c. Marsala and cook until nearly evaporated. Let cool.
  10. Transfer onion mixture and livers to food processor.
  11. Add crème fraiche and vinegar and puree until smooth. Season to taste.
  12. Refrigerate until chilled.
  13. You can rub baguette or bread choice with a cut side of garlic and spread with the pate and sprinkle with sea salt and serve.
*****Pate can be refrigerated up to 4 days.

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