Chicken pâté toasts

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’re using chicken livers in the sauce, just use whatever’s left of the pound here. Otherwise use the full pound.


  • 1 tablespoon olive oil
  • ¼ cup (40 g) minced shallot (about 1 large)
  • ¼ cup (60 ml) brandy or red wine
  • Scant 1 pound (455 g) chicken livers, chopped
  • Salt and freshly ground black pepper
  • 2 teaspoons minced fresh sage, plus more for garnish
  • 2 teaspoons drained capers (optional)
  • About 6 thin slices crusty bread, toasted


Morning or Evening

In a small saucepan, heat the oil over medium heat. When it shimmers, add the shallot and cook, stirring, until it’s just starting to brown at the edges, about 3 minutes. Add the brandy, increase the heat to medium-high, and boil for 1 minute. Add the livers, ¾ teaspoon salt, several grindings of pepper, and a splash of water and cook, stirring frequently, until the livers are just cooked through, 5 to 7 minutes—cut into a thick piece to check: They should have just a bit of pink in the center. Using a slotted spoon, transfer to a mini food processor and pour in most of the liquid. Add the sage and pulse until the mixture is quite smooth. Stir in the capers, if using. If doing this in the morning, transfer to a sealable container and refrigerate. If doing this in the evening, let the pâté cool to just warm before serving.


Spread the pâté (either cold or still warm) onto slices of toast, top each with a sage leaf, and serve.