Pâté de Foie

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The south-west of France is well-known for the variety and excellence of its terrines and pâtés, although few people realize how simple these can be to make at home. This chicken liver pàté is both quick and delicious to prepare, and can be adapted (with chestnuts, mushrooms, walnuts or any other seasonal ingredients) to suit any occasion. Serve with hot toast and salad.


  • 600 g chicken livers
  • 150 g unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 75 ml red wine
  • sea salt
  • freshly ground black pepper
  • 50 ml double cream
  • generous sprig of thyme


    Trim the chicken livers and cut into even-sized pieces. Heat half the butter in a pan and fry the livers for 3 minutes on a high heat, then remove from the pan and put aside. Reduce the heat, add the shallots and fry gently for 4 minutes, then add the garlic and fry for a further 2 minutes. Put the chicken livers, shallots and garlic into a food processor. Pour the red wine into the cooking pan and bring to the boil to deglaze the pan, then add to the processor along with the seasoning and cream. Blend until smooth. Transfer to a sterile Kilner jar or serving bowl and smooth over the top. Place the remaining butter and the thyme in a small pan and melt the butter, then pick out the thyme and place it on top of the pâté. Pour the butter over the pàté, then place in the fridge to cool and set for at least 1 hour.