Indulge in a luscious spread that feels like a warm Parisian café on a plate. This French-style liver pâté with thyme and garlic mixes rich, earthy chicken livers with aromatic herbs and creamy butter for a silky, sumptuous result. Whether you're prepping for a classy brunch or an elegant appetizer, this homemade pate recipe will impress everyone at the table. It’s a creamy chicken livers recipe with sophistication—perfect for those who love classic liver recipes but want something with personality and elegance.
Silky French Liver Pâté with Garlic, Thyme, and White Wine
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Chilling 15 minutes mins
Total Time 1 hour hr
Course Appetizer
Cuisine French
Servings 10 (sliceable in a loaf)
Large skillet or sauté pan for cooking onions, garlic, and livers. A heavy-bottomed pan ensures even browning.
Food Processor or High-Power Blender essential to create that ultra‑smooth texture.
Mixing bowl
Wooden spoon or silicone spatula
Fine mesh sieve (optional) for the ultra-refined finish if you want to pass the pâté through.
Loaf pan or ramekins for setting and serving. Ramekins (150–200 ml each) work well for individual servings, while a loaf pan creates a communal terrine.
Plastic wrap or parchment paper to cover while chilling.
- 500 g chicken livers trimmed of connective tissue and halved if large – ideal for this chicken liver pate recipe
- 200 g unsalted butter divided: 100 g cold and cubed, 100 g softened
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 2 sprigs fresh thyme plus extra for garnish
- 60 ml dry white wine e.g., Sauvignon Blanc
- 30 ml brandy or Cognac optional, for depth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
Optional garnishes: sea salt flakes, fresh thyme leaves, cornichons
Prepare the Livers
Rinse the chicken livers under cold water and pat dry. Trim any visible connective tissue or greenish bits until you have clean, pinkish pieces. Let them sit at room temperature while you prepare the other ingredients. Cold livers can cause uneven cooking and a grainy texture, so this step is key for a creamy pate.
Sauté Aromatics
Heat the olive oil in your skillet over medium heat. Add the chopped onion and sauté until translucent (about 5–6 minutes). Stir in garlic and fresh thyme leaves, cooking another 2 minutes until fragrant. This base builds the classic French flavor profile.
Cook the Livers
Increase heat to medium-high. Add the chicken livers and lightly brown them on all sides—about 2 minutes per side. They should still have a blush of pink in the center. Overcooking makes the pâté dry and grainy, a common pitfall in homemade versions.
Deglaze & Add Liquids
Carefully pour in the white wine (and brandy, if using). Scrape up browned bits from the pan. Let the wine simmer until mostly evaporated—about 3 minutes. This step deepens the taste and removes raw alcohol.
Blend with Butter & Seasoning
Transfer the liver mixture into your food processor. Add softened butter, salt, pepper, and nutmeg. Pulse until smooth—scrape the sides and pulse until the texture is luxurious and lump-free (a few seconds at a time). Do not overprocess; heat from blending can melt the butter and ruin the structure.
Refine (Optional)
For the silkiest finish, press the spread through a fine mesh sieve into another bowl. This is the hallmark of gourmet pâtés. Use a spatula to push it through—don’t force it with your fingers or spoon.
Mold & Chill
Spoon the pâté into a lined loaf pan or ramekins. Tap gently to eliminate air pockets. Smooth the top with a spatula, then dot with the remaining 100 g cold butter cubes, distributing evenly. Cover with plastic wrap, pressing lightly against the surface to prevent drying. Chill for at least 1 hour (or overnight)—this helps the flavors meld and the texture firm up for clean slicing.
Serve
Run a small spatula under hot water, dry it, and loosen the edges of the pâté. Turn it out or serve directly in ramekins. Garnish with fresh thyme leaves and a light sprinkle of sea salt. Serve with toasted baguette slices or crisp crackers.
Pairings
- Bread & crackers: Warm brioche, thinly sliced baguette, or lightly salted water crackers enhance the creamy texture.
- Condiments: Classic cornichons, sweet onion jam, or a tangy Dijon-mustard honey sauce cut through the richness.
- Beverages: Serve with crisp white wines like Sauvignon Blanc or a rich Chardonnay. A light-bodied red like Pinot Noir also pairs beautifully. For a non‑alcoholic option, sparkling apple cider or pear juice adds a refreshing counterpoint.
- Side accents: Micro-greens or a modest salad of baby arugula dressed in lemon vinaigrette balance the pâté’s richness.
FAQs
1. Can I use other livers like lamb, beef, or pork?
Yes! This recipe adapts well. Lamb liver recipes or pork liver recipes produce a more assertive flavor. Beef liver pate has a deeper, slightly metallic taste—it needs longer soaking in milk to mellow it. Substitute chicken livers with a mix of pork and beef liver for richer complexity, blending in the same steps.
2. Is there a healthy version of this recipe?
If you're thinking of chicken liver recipes healthy options: chicken livers are nutrient-dense and relatively low in fat. Use olive oil instead of butter for sautéing, and reduce the added butter by half. Skip the brandy if you want to keep it lighter.
3. What type of liver is best for pâté?
Chicken livers are mild, smooth, and perfect for beginners. Beef liver offers stronger flavor—soak slices in milk for 1 hour before cooking to reduce bitterness. Pork or ox liver can be used but are denser in flavor. For a balanced and classic chicken liver pate recipe, chicken is ideal.
4. Can I make this a mushroom pâté or add mushrooms?
Certainly! Inspired by a mushroom pate recipe, sauté 150 g of finely chopped cremini mushrooms with the onions in step 2. This adds earthy depth and a slight sweet note without overpowering the liver base.
5. What if I only have leftover cooked chicken liver dishes?
Avoid using already cooked chicken livers (like in a creamy chicken livers recipe) since pâté texture depends on blending freshly cooked livers. For best results, stick to uncooked livers and follow the steps precisely.
