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imageServes 6


1 onion, finely chopped
1 garlic clove, crushed
30g / 2 tablespoons butter
2 eggs
500 g / 1 lb chicken livers
Salt and freshly ground black pepper
1/2 cup heavy cream
2 tablespoons armagnac, cognac or brandy


Preheat the oven to 160 C/ 320 F
In a large skillet, melt the butter
Add the onions and sauté until soft and caramelised
Add the garlic
Trim the chicken livers and pat dry
Add the chicken livers to the skillet
Add salt and pepper
Cook until the livers are cooked but still pink in the centre, about 5 minutes
Allow to cool
Place the liver and onion mixture in a food processor
Add the eggs, cream and armagnac
Blend until smooth
Scrape the pâté into a terrine dish or mould
Place in a baking pan filled with enough hot water to come halfway up the sides of your terrine
Bake for 30 minutes
Allow to cool, cover
Chill for several hours before serving
Serve with melba toast
Bon Appétit!

Make Ahead

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Alternative recipe – quick method

If you use hard boiled eggs, there is no need to bake the pâté in the oven
Cook the liver and onions as above
Process the hard boiled eggs in a food processor until smooth
Add the livers, cream, armagnac and blend
Scrape into a terrine dish or ramekins
Allow to chill in the refrigerator for at least 4 hours