Chicken Liver Pate Jamie Oliver Recipe Made Easy at Home

If you’re looking to elevate your appetizer game or impress guests with a rich, velvety spread, Jamie Oliver’s Chicken Liver Pâté recipe is a fantastic choice. This classic French-inspired dish marries the earthy flavor of chicken livers with the creaminess of butter and the subtle warmth of brandy.

Perfectly smooth and wonderfully indulgent, it’s a versatile treat that works beautifully on crusty bread, crackers, or as part of a charcuterie board.

Whether you’re a seasoned cook or trying pâté for the first time, Jamie’s approach is approachable and straightforward. The recipe balances robust flavors without overwhelming the delicate liver, resulting in a pâté that’s silky, flavorful, and downright addictive.

Plus, it’s a great way to use up chicken livers, which are often overlooked but packed with nutrients.

Ready to whip up this gourmet delight in your own kitchen? Let’s dive into the recipe and discover why this chicken liver pâté deserves a spot on your menu.

Why You’ll Love This Recipe

Jamie Oliver’s Chicken Liver Pâté is a must-try for several reasons. First, the method is simple and doesn’t require any fancy culinary skills or equipment, making it accessible for home cooks of all levels.

The ingredients are straightforward and easy to find, yet they combine to create a luxurious texture and deep flavor that feels indulgent.

This pâté is incredibly versatile—serve it as an appetizer, a snack, or a party platter highlight. It stores well, so you can make it ahead for entertaining or prepare it as a treat for yourself.

The subtle addition of brandy and fresh herbs gives it a sophisticated edge without overpowering the natural taste of the livers.

Lastly, it’s a healthier alternative to many store-bought pâtés, as you control the quality of ingredients and can adjust the seasoning to your liking. You’ll appreciate the freshness and the love that goes into making it from scratch.

Ingredients

• 300g chicken livers, trimmed and cleaned
• 150g unsalted butter, plus extra for sealing
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp brandy (optional but recommended)
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1 tsp lemon juice

Equipment

• Large frying pan
• Food processor or blender
• Wooden spoon or spatula
• Fine sieve or chinois (optional, for extra smooth texture)
• Glass or ceramic ramekins or small jars
• Small saucepan
• Knife and chopping board

Instructions

1. Prepare the chicken livers: Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any connective tissue or greenish parts to avoid bitterness.
2. Cook the aromatics: Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and garlic, gently sautéing for about 5 minutes until soft and translucent but not browned.
3. Sear the livers: Increase the heat to medium-high and add the chicken livers to the pan. Cook for about 3-4 minutes, turning occasionally, until the livers are browned on the outside but still slightly pink in the center. Avoid overcooking to keep the pâté silky.
4. Add brandy and thyme: Carefully pour in the brandy and add the fresh thyme leaves. Allow the alcohol to evaporate for 1-2 minutes while stirring gently.
5. Blend the mixture: Transfer the liver mixture to a food processor. Add the butter (cut into chunks), lemon juice, salt, and pepper. Blitz until smooth and creamy. If you want an ultra-smooth texture, pass the mixture through a fine sieve or chinois.
6. Set the pâté: Spoon the pâté mixture into ramekins or small jars. Melt a bit of butter and gently pour a thin layer over the top to seal and prevent air exposure.
7. Chill: Cover the ramekins with cling film and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the pâté to firm up.
8. Serve: Bring the pâté to room temperature before serving for the best flavor and texture.

Tips & Variations

“If you want a richer flavor, try adding a splash of cream during the blending stage.”

Choosing livers: Always use fresh chicken livers and make sure to remove any greenish parts, as these can impart bitterness.

Flavor twists: You can experiment by adding a pinch of nutmeg or cayenne pepper for subtle warmth. Some recipes incorporate sautéed shallots instead of onions for a milder taste.

Alcohol alternatives: If you prefer to skip brandy, try using a splash of sherry or Marsala wine for a different but equally delicious flavor profile.

Texture preferences: For a chunkier pâté, pulse the mixture briefly instead of blending completely smooth.

Nutrition Facts

Serving Suggestions

This pâté pairs beautifully with toasted baguette slices, rustic country bread, or crisp crackers. For a fresh contrast, serve it alongside cornichons, pickled onions, or a tangy chutney.

A handful of lightly dressed salad leaves or fresh herbs can add a bright note to complement the rich pâté.

For a more substantial appetizer platter, add sliced cured meats, cheeses, olives, and fresh fruit like grapes or figs. It also works wonderfully as a filling for finger sandwiches or as a topping for crostini at your next gathering.

Conclusion

Jamie Oliver’s Chicken Liver Pâté is a delicious testament to how simple ingredients, handled with care, can create something truly special. Its velvety texture and rich flavor make it a standout dish, perfect for entertaining or treating yourself to a gourmet snack at home.

The recipe is approachable, quick to prepare, and flexible enough for you to make it your own with various flavor twists and additions.

With this recipe in your culinary repertoire, you’ll be able to impress friends and family with a classic yet elegant dish that feels both timeless and indulgent. Enjoy the process of making it and savor every creamy, flavorful bite.

Don’t forget to check out other delicious recipes like Jamie Oliver’s Beef Wellington, Perfect Roast Chicken, or Classic French Onion Soup to keep your cooking adventures going strong!

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