Chicken Liver Pâté with Toasted Bread

A smooth, buttery chicken liver pâté with brandy and thyme, served with hot toast.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 300g chicken livers, trimmed
  • 150g butter, softened
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 3 tbsp brandy
  • 1 tbsp fresh thyme leaves
  • 50g butter, melted, to seal
  • 8 slices white bread, toasted
  • Salt and black pepper to taste

Method

  1. Melt 25g of the softened butter in a frying pan over a medium heat and soften the shallots and garlic for 4 minutes.

  2. Add the livers and thyme and fry for 3 to 4 minutes, until browned outside and just pink in the middle.

  3. Pour in the brandy and let it bubble for 1 minute, then remove from the heat and leave to cool for 10 minutes.

  4. Tip into a food processor with the remaining softened butter, season well and blend until completely smooth.

  5. Spoon into six ramekins, level the tops and pour the melted butter over each one to seal.

  6. Chill for at least 2 hours, then serve with hot toast cut into triangles.