Easy Chicken liver and Brandy Pate

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4-6

    • Ingredients

  • 125gbutter
  • 1largeonion, chopped
  • 2clovesgarlic, crushed
  • 2slicesrindless bacon, chopped
  • 250gchicken livers, trimmed
  • 1/4 teaspoondried thyme
  • freshly ground black pepper
  • 2tablespoonscream
  • 1tablespoonbrandy
  • 30gbutter, extra,melted

    • Topping

  • 60gbutter, melted
  • 2tablespoonssnipped chives

    • Directions

  • Melt butter in a pan, add onion, garlic and bacon.
  • Cook until onion is tender and bacon is cooked.
  • Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
  • Remove from heat.
  • Stir in thyme, pepper, cream, brandy and melted butter.
  • Spoon mixture into a food processor or blender and process until smooth.
  • Pour into serving dishes.
  • ——-Topping——-.
  • Pour melted butter over pate.
  • Sprinkle with chopped chives.
  • Refrigerate pate overnight.
  • Stand at room temp 30 minutes before serving.
  • Serve with toast, crackers or crusty french bread.

    • Reviews

  • “Devine!”

  • “Made this last night for Christmas Eve munchies and loved it. Very tasty and easy. I added some mushrooms (Baby Bella) while sautéing and my husband and I enjoyed immensely.”

  • “I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I’ve even made this with onion/garlic powder and it was fine. A little extra Brandy doesn’t hurt either. The texture is smooth and rich. It is a holiday tradition at our house.”

  • “i am always trying to intrest my 13 year old son in different liver dishes and this one topped them all! didn’t have dried or fresh tyme so i used fresh oreageno and parsley and it was still the best ever!!”

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