Silky French Liver Pâté with Garlic, Thyme, and White Wine

Prep Time 20

Cook Time 25

Chilling 15

Total Time 1

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

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.

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.

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.

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.

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.

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.

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.

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.