Chicken Liver & Pistachio Pate, Balsamic Onions Recipe

Prepare livers

Rinse chicken livers under cold water, then pat dry thoroughly with paper towels. Trim away any connective tissue, greenish bits or large blood vessels. Cut larger lobes in half so pieces are roughly the same size for even cooking.

Soak (optional)

If you prefer a milder flavor, place trimmed livers in a bowl with the brandy for 20 minutes to briefly macerate. Drain and reserve the brandy for deglazing.

Cook aromatics

In a large skillet over medium heat, add 1 tbsp olive oil and 30 g (about 2 tbsp) butter. When butter foams, add chopped shallots and sauté 3–4 minutes until softened and translucent. Add minced garlic and thyme; cook 30–45 seconds until fragrant but not browned.

Sear livers

Increase heat to medium-high. Add the trimmed livers in a single layer, leaving some space so they sear rather than steam. Sear 1.5–2 minutes per side until exterior is browned but centers are still slightly pink. Do not overcook (they should reach about 65–70°C).

Deglaze & reduce

Carefully add the reserved brandy (or measured 60 ml) to the hot pan to deglaze, using a wooden spoon to scrape browned bits. Allow alcohol to flame off if desired, or simmer 1–2 minutes to reduce slightly.

Blend

Transfer the cooked livers and aromatics to a food processor or high-speed blender. Add the remaining 60 g butter (cold, cubed), heavy cream, pistachios (reserve a small handful for garnish if desired), lemon juice, 1 tsp black pepper and 2 tsp salt. Puree until very smooth, scraping down sides once or twice. Taste and adjust seasoning—add more salt, pepper or a splash more cream if you want a softer texture.

Strain (optional)

For an ultra-silky texture, press the puréed pâté through a fine-mesh sieve into a bowl using the back of a spoon or spatula. This removes any fibrous bits from livers or pistachios.

Chill & seal

Spoon the pâté into a clean ramekin or small terrine, smoothing the surface. Warm the clarified or melted butter slightly and pour a thin layer over the top to seal (about 1–2 tbsp). Refrigerate at least 3 hours, preferably overnight, to firm and let flavors meld.

While the pâté chills or in the last 30 minutes before serving, prepare the balsamic onions. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened, about 6–8 minutes.

Add 1 tbsp brown sugar and continue to cook 2–3 minutes until the sugar dissolves and begins to caramelize the onions. Pour in the balsamic vinegar and optional red wine, stir to combine, and reduce the heat to medium-low. Simmer gently until the liquid is syrupy and coats the onions, about 6–8 minutes more.

Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or sweetness by adding a splash more balsamic or a pinch more sugar. Remove from heat and let cool to room temperature; the onions can be served warm or at room temperature with the pâté.

If you reserved a handful of pistachios, roughly chop them and sprinkle over the pâté before serving for texture and color. Optionally garnish with chopped fresh parsley.

Serve chilled pâté with the balsamic onions on the side or spooned over the top. Provide crusty bread or toast points for spreading. Allow pâté to sit 5–10 minutes at room temperature before serving to soften slightly.

Storing: Keep sealed with the butter layer and refrigerate up to 4 days. For longer storage, freeze in an airtight container up to 1 month; thaw overnight in the refrigerator.