Chicken Liver Pâté

Name: Chicken Liver Pâté
Yield: Serves 4–6 as a snack
Ingredients: long pepper 1 tsp, coarsely ground; thyme or savory leaves from 1 sprig, chopped; sea salt flakes a large pinch; dried oregano a pinch; fresh bay leaf 1, shredded; chicken livers 225 g/8 oz; brandy 2 tsp (optional); garlic clove 1 large, crushed; onion 1 medium, chopped; unsalted butter 75 g/2¾ oz, plus extra for melting and covering

Preparation info

Serves
4–6
as a snack

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

I make this with deliciously gingery and pungent long pepper but you could use black pepper instead. Whatever your choice, pepper’s piquant bite works wonders at cutting the richness.

Ingredients

chicken livers 225 g/8 oz
unsalted butter 75 g

Side dish
Snack
Gluten-free

Method

Wash the livers and cut out any tubes or discoloured bits. Chop them into even-sized chunks.

Melt one-third of the butter in a frying pan and fry the onion over a medium heat until soft but not starting to brown. Stir in the garlic and gently fry for another 3 minutes.

Add the chopped chicken livers and cook, stirring, for 2 minutes. Sprinkle in the bay leaf, thyme and oregano.