Easy Homemade Chicken Liver Pâté with Thyme
This is a smooth and buttery chicken liver pâté enriched with thyme and finished with a delicate layer of melted butter and cognac-soaked fruit, an elegant yet simple appetizer perfect for any occasion.
Ingredients
- 500 g chicken livers trimmed
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tbsp water
- 100 g butter cut into pieces
- 1 sprig thyme
- 1 teaspoon salt (or to taste)
- 50 g butter melted (for topping)
- 2-3 tbsp dried cranberries or raisins soaked in a little cognac
- fresh thyme leaves for garnish
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the chopped onion and garlic and sauté for 2–3 minutes, until softened.
- Add the water and butter, allowing the butter to melt.
- Add the chicken livers and cook for 4–5 minutes, turning occasionally, until lightly browned on the outside but still slightly pink inside.
- Add the salt and thyme, cover, and cook for another 5–7 minutes, until just cooked through. Avoid overcooking.
- Remove from heat and allow the mixture to cool completely.
- Transfer to a blender or food processor and blend until smooth. Adjust seasoning if needed.
- Spoon the pâté into a serving dish and smooth the surface.
- Scatter the soaked cranberries or raisins over the top.
- Pour over the melted butter to seal, then garnish with fresh thyme.
- Refrigerate until set before serving.
Notes
Chef Tip: The biggest mistake in making pâté is overcooking the livers. If you cook them for too long, they become grainy, chalky, and bitter.
For the creamiest texture, sauté the livers for 4–6 minutes. They should be deeply browned on the outside but still blush-pink and springy in the center. Once the pink disappears entirely, the iron in the liver turns sandy, and no amount of butter can fix it!
For a perfectly safe and silky result, pull the livers from the heat the moment they hit an internal temperature of 165°F (74°C).
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