Chicken Liver Pâté Recipe

Prepare livers

Trim chicken livers of any connective tissue or greenish bits and pat dry with paper towels. Season lightly with 1/2 tsp of the sea salt and 1/2 tsp of the black pepper.

Cook aromatics

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

Sear livers

Increase heat to medium-high. Add the trimmed livers to the skillet in a single layer, leaving space so they brown rather than steam. Sear 1.5–2 minutes per side until browned on the outside but still slightly pink inside (they will finish cooking later).

Flambé (optional) and deglaze

Remove the skillet from the heat briefly, add the brandy or cognac, carefully return to the heat and let the alcohol briefly flame off or simmer until the liquid reduces slightly, about 1 minute. Use a wooden spoon to scrape any browned bits from the pan.

Blend

Transfer the seared livers and aromatics to a food processor. Add the remaining 2 tablespoons of cold unsalted butter, the heavy cream, Dijon mustard, the remaining 1/2 tsp sea salt and 1/2 tsp black pepper. Pulse until smooth, then process continuously until very smooth and creamy, about 1 minute. Taste and adjust seasoning.

Pass through a sieve (optional)

For an ultra-silky texture, press the blended mixture through a fine-mesh sieve into a bowl using the back of a spoon. Discard any solids.

Spoon the smooth pâté into a small terrine or ramekin, smoothing the top. Pour the 2 tablespoons of melted butter over the surface to seal and place a thyme sprig on top if using.

Cover tightly with plastic wrap (press the wrap onto the butter seal) and refrigerate at least 3 hours, preferably overnight, until firm and flavors meld.

Just before serving, arrange cornichons or pickled shallots and microgreens or frisée on a small platter. These provide bright, acidic contrast to the rich pâté.

Let the pâté sit at room temperature 15–20 minutes to soften slightly. Spread onto lightly toasted brioche slices or baguette. Serve with a small dollop of extra Dijon mustard on the side and the prepared seasonal garnishes.