Chicken Liver Paté Recipe

Prep and clean

Rinse chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue, sinew, or greenish bits. Cut larger livers into 1-inch pieces for even cooking.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallot and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Cook livers

Increase heat to medium-high, add the trimmed livers in a single layer (do not overcrowd; cook in batches if necessary). Sear until browned on the outside but slightly pink in the center, about 2–3 minutes per side (internal should reach about 160°F/71°C). Do not overcook or they will be dry.

Deglaze

Pour the Madeira or sherry into the pan and scrape up browned bits with a wooden spoon. Let the alcohol reduce by half, about 1–2 minutes.

Finish and blend

Transfer the cooked livers and all pan juices to a food processor or blender. Add the remaining 4 tablespoons of butter (cold or cubed), heavy cream, lemon juice, salt, and pepper. Pulse/blend until very smooth, stopping to scrape down sides. Taste and adjust seasoning. If too thick, add 1 teaspoon of cream or butter at a time to reach desired spreadable consistency.

Chill and seal

Spoon pâté into a small ramekin(s) or loaf dish, smoothing the top. Warm the 2 tablespoons of melted/clarified butter and pour a thin layer over the top to seal (this extends freshness and gives a glossy finish). Chill in refrigerator at least 2 hours (preferably 4 hours) to firm and allow flavors to meld.

Prepare a clean jar or bowl. Combine rice vinegar, water, sugar, kosher salt, peppercorns, mustard seeds, and red pepper flakes (if using) in a small saucepan and warm gently until the sugar and salt dissolve (about 1–2 minutes). Remove from heat and let cool 1–2 minutes.

Place sliced cucumbers (or vegetable mix) into the jar. Pour the warm pickling liquid over the vegetables, making sure they are fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes for quick pickles, ideally 2 hours for better flavor. Store refrigerated; best within 1 week.

Preheat oven to 375°F (190°C). Brush each lavash sheet lightly on both sides with olive oil and season with sea salt, black pepper, and sesame seeds if using.

Place lavash on a baking sheet in a single layer. Bake 6–10 minutes, watching closely, until edges are golden and crisp. For extra crispness, flip halfway through. Remove and let cool; break into rustic shards or cut into triangles.

Spoon chilled pâté onto a small serving plate or keep in the ramekin. Remove any excess butter on top if desired and garnish with microgreens or chopped parsley.

Arrange crispy lavash shards around pâté and add a small bowl or spoonful of house pickles on the side. Serve chilled or slightly cool with toasted bread or crackers as an alternative.

Estimated holding: pâté keeps in refrigerator sealed with butter layer for up to 4 days; pickles for up to 1 week; lavash best served same day for maximum crispness.