Chicken liver pate:

Chicken liver pate-finished product

This delicious, delicate, always successful, and certainly impressive dish, used to be one of my go-to appetizers for years! It used to be my sister-in-law Katheline’s favourite as well, and since it freezes so well, we always made sure that one of us, had a few hidden dishes stached away in her freezer for last minute emergencies.

Then somehow it fell off my horizon, and I forgot all about it, until last night! when my niece-in-law asked me for the recipe. So… here it is Claudia, enjoy! And thanks for the reminder, I had forgotten how much I love it!!!

Chicken liver pate-1


500 grs chicken liver (cleaned)

1 stick butter

1 medium onion finely chopped

1/2 handful dried sage chopped

1 clove garlic crushed

1/2 cup cream

2 tbsp cognac


melt 1/2 the butter

add onion & garlic and saute gently

add cleaned livers and saute till cooked through

let cool

place in food processor & work it till the mixture is smooth

melt the remaining 1/2 of the butter & cool slightly

add butter, cognac & cream to the mixture and process briefly till well combined

pour into 6 to 8 individual ramekins (or two larger ones) and chill

it can stay in fridge up to 3 or 4 days

or you can freeze for up to a couple of months, and defrost when needed

serve with toasted wedges of bread



1 thought on “Chicken liver pate:

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