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Frequently paired with
The best thing to pair and share with Chicken Liver Pâté
Ingredients
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Pâté
Finish & Garnish
Method
Pâté
Prepare livers
Trim the chicken livers: remove any visible connective tissue or greenish bits and pat the livers dry with paper towels. Cut larger lobes in half so pieces are uniformly sized.
Cook aromatics
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the finely minced shallot and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown the garlic.
Sear livers
Increase heat to medium-high and add the trimmed, dried livers in a single layer (work in two batches if needed). Sear the livers 1.5–2 minutes per side until browned outside but still slightly pink inside (internal temperature ~145°F/63°C). Remove livers to a plate and set aside.
Deglaze
With the skillet off the heat, add the brandy or cognac and carefully ignite with a long lighter if desired to flambé, or simply simmer for 30–60 seconds while scraping up browned bits to incorporate flavors. Allow alcohol to cook off for about 1 minute.
Blend pâté
Return the skillet to low heat, add the remaining 4 tablespoons butter and let it melt. Transfer the seared livers, cooked aromatics, melted butter, heavy cream, Dijon mustard, thyme leaves, salt, and pepper to a food processor or high-speed blender. Pulse to combine, then run until completely smooth (about 45–60 seconds). Scrape down sides and taste, adjusting salt and pepper as needed. For an extra silky texture, push the mixture through a fine-mesh sieve with a spatula into a bowl.
Finish & Chill
Pack and seal
Spoon or pipe the smooth pâté into a small terrine, ramekin, or serving bowl, smoothing the top with a spatula. Pour the 2 tablespoons of melted butter over the surface to create an airtight seal that keeps the pâté fresh and glossy.
Chill
Cover the pâté and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and firm the texture.
Serve
Remove chilled pâté from the refrigerator 15–20 minutes before serving to take the chill off. Serve with a small spoonful of Dijon mustard on the side, the seasonal garnishes (cornichons, pickled shallots, or thinly sliced pear), and toasted brioche slices. Garnish with fresh thyme sprigs if desired.