Paté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of organ meats may make you think twice. We put together a chicken liver paté recipe that’s easy to make and softens the gamey flavor of liver with aromatic onion, garlic, and herbs. We also use dijon mustard and balsamic vinegar to add a bright backdrop to what will become your new favorite dip.
The rich, creamy spread pairs best with some crunch, so we’re serving it with sliced fresh vegetables. You could also try it with your favorite almond flour crackers.
Here’s how it’s done.
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Chicken Liver Paté Recipe
Makes: 1 small ramekin of paté, which will serve 2-4 as an appetizer
Melt 2 tablespoons of butter in a skillet. Once hot, add the chopped onion and cook for 3-5 minutes, stirring occasionally. Once the onion is soft, add the garlic and stir until fragrant. Add the chicken livers and half of the salt. Sear the chicken livers on each side for 3-4 minutes.
If the pan seems to be burning, you can add water or broth a tablespoon at a time. Add the balsamic vinegar,mustard, rosemary, thyme, remaining salt, pepper, and bay leaf. Bring up to a simmer and cook for an additional 3-5 minutes.
Once the livers have cooked through and the sauce has reduced, remove the pan from the heat and allow it to cool for a few minutes. Remove the bay leaf.
Pour the contents of the pan into a food processor and pulse until a chunky paste forms. Pulse and add the remaining butter a tablespoon at a time until a smooth spread forms.
Spoon the pate into a ramekin and serve with your favorite chopped vegetables.
Don’t let the word “liver” put you off. This chicken liver paté recipe uses aromatic onion, garlic, and herbs plus dijon mustard and balsamic vinegar to make a dip that will turn even the biggest skeptic into a liver lover. The rich, creamy spread pairs best with some crunch, so we recommend serving it with sliced fresh vegetables. You could also try it with your favorite almond flour crackers.
Ingredients
Scale
1/2 cup butter, separated 3/4 cup chopped onion 4 cloves chopped garlic 3/4 lb. cleaned and trimmed chicken livers 1/4 cupbalsamic vinegar 2 tsp. dijon mustard 1/2 Tbsp. lemon juice 2 tsp. chopped fresh rosemary 1/2 Tbsp. dried thyme 1/2 tsp. salt 1/2 tsp. black pepper 1 bay leaf 2 Tbsp. water or broth
Sliced vegetables, for serving
Instructions
Melt 2 tablespoons of butter in a skillet. Once hot, add the chopped onion and cook for 3-5 minutes, stirring occasionally. Once the onion is soft, add the garlic and stir until fragrant. Add the chicken livers and half of the salt. Sear the chicken livers on each side for 3-4 minutes.
If the pan seems to be burning, you can add water or broth a tablespoon at a time. Add the balsamic vinegar, mustard, rosemary, thyme, remaining salt, pepper, and bay leaf. Bring up to a simmer and cook for an additional 3-5 minutes.
Once the livers have cooked through and the sauce has reduced, remove the pan from the heat and allow it to cool for a few minutes. Remove the bay leaf.
Pour the contents of the pan into a food processor and pulse until a chunky paste forms. Pulse and add the remaining butter a tablespoon at a time until a smooth spread forms.
Spoon the pate into a ramekin and serve with your favorite chopped vegetables.
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
Paté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of 
