Silky Chicken Liver Pâté with Port & red onion confit – An Elegant Starter That’s Easier Than You Think

Eliane Muskus
Jul 13
3 min read

Creamy, rich, and beautifully seasoned — this homemade pâté is a timeless appetizer that never fails to impress.

Not every dish needs to be complicated to feel luxurious — this one proves it.

I’ve been making this chicken liver pâté for years now, and it has never let me down — not once. It’s one of those recipes that turns something humble into something extraordinary.

Clients loved it on tasting menus. Guests asked for the recipe during the holidays. And it pairs beautifully with crusty bread, cornichons, and a chilled glass of wine.

The best part? It’s surprisingly simple to make — with just a few ingredients and a little finesse.

Serves: 4-6

Can be served as a starter with a simple green salad or as hors d’oeuvres on toast

Ingredients:

400g (13oz) chicken livers
300g (10oz) unsalted butter, diced
1 clove garlic, finely chopped
3 small shallots or ½ onion, finely chopped
½ tsp fresh thyme leaves
2 tbsp brandy, Madeira wine or Port
½ tsp freshly grated nutmeg
Salt and freshly ground black pepper or Sichuan pepper
50g (1 3/4oz) butter, for topping

Preparation:

Trim the chicken livers, remove green parts if any and stringy sinews
Rinse them and gently pat dry with paper towels.
Melt 30g (1oz) of the butter in a large frying pan over a medium heat.
Add the garlic and shallots and cook, stirring, for about 5 minutes, or until softened.
Add the livers and thyme, and cook, stirring frequently, for about 3-4 minutes, or until the livers are colored on the outside but pink in the center. Pour in the brandy, cook for an extra 10 seconds, then add the remaining butter and nutmeg to the pan.
Set aside for a few minutes for the butter to soften, then puree the mixture in batches in a blender until smooth. Season to taste with salt and freshly ground black pepper.
Spoon the pâté into a 750ml (24fl oz) terrine dish or in individual ramekins and chill
Melt the extra butter and pour a little over the pâté to seal
Add a little sprig of fresh thyme on top
Cover with plastic wrap and refrigerate for at least 2 hours before eating.
Serve with crusty baguette and red onion confit

Ingredients for Port & Red Onion Confit

2 tbsp unsalted butter
2-3 tbsp olive oil
400g sliced red onions
5 fresh thyme sprigs
1 bay leaf
2-3 tbsp light brown sugar
Coarse salt
A few twists of freshly ground black pepper
75g finely chopped dried prunes (optional)
Juice of 1/2 orange
3 tbsp aged balsamic vinegar
100ml good port wine

Preparation:

📌 Total cooking time: approx. 30-45 minutes

In a skillet, over medium-low heat, heat the butter and half of the olive oil
Add the sliced onions and cook for 10 minutes while stirring occasionally
Add the thyme sprigs, the bay leaf and the light brown sugar, season with salt and freshly ground black pepper.
Cook uncovered for 20 to 30 minutes until the onions are tender.
Stir and turn occasionally so all onions cook evenly
Add the finely chopped prunes and the liquids: the orange juice, the balsamic vinegar and the port wine.
Reduce heat to low and simmer while stirring regularly until most of the liquid has evaporated, about another 15 minutes
Add the remaining olive oil, this will give it a nice glossy finish, and adjust seasoning if necessary