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5 from 3 votes

Homemade Chicken Liver pâté

A delicious, creamy smooth pâté that is so easy to make.
Prep Time5 mins
Cook Time10 mins
Chilling time2 hrs
Total Time15 mins
Course: Appetizer, Snack
Cuisine: French Inspired
Servings: 6
Calories: 132kcal
Author: Claire | Sprinkles and Sprouts
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  • 1 small onion
  • 1/2 tsp dried thyme leaves
  • 1 sticks butter divided
  • 12 oz chicken livers cleaned
  • 1/3 cup sherry/madeira/marsala
  • 1/3 cup heavy cream
  • ½ tsp salt
  • 1/4 tsp black pepper


  • Peel and dice the onion.
  • Heat a tablespoon of the butter in a nonstick skillet over a low heat, and add the onion and thyme.
  • Cook for 4-5 minutes until softened but not coloured.
  • Whilst the onions are cooking chop the livers into 1/2 inch chunks.
  • Turn the heat up to medium high and add in the livers. Cook for 2 minutes until browned on the outside and still pink within.
  • Add the whole mixture to a food processor.
  • Pour the sherry into the skillet and allow it to come to a boil. Boil for 2 minutes until you have reduced it by about half. Remove from the heat and add in the remaining butter. It should slowly melt.
  • Add the reduced alcohol mixture, cream, salt and pepper to the food processor and whizz until smooth.
  • Check the taste and add more salt if required.
  • Optiona Step: Empty the contents into a sieve and use the back of a spoon to push the mixture through. This results in a super smooth pate.
  • Pour the pâté into a serving dish and chill for at least 2 hours.

If you are keeping the pâté for longer than 1 day, allow the pate to chill for two hours. Melt 1/2 stick (55g) of butter in a small pan and seal the top of the pate to stop air getting to it.


    Calories: 132kcal | Carbohydrates: 2g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 213mg | Sodium: 241mg | Potassium: 176mg | Vitamin A: 6475IU | Vitamin C: 11.5mg | Calcium: 17mg | Iron: 5.2mg
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