Chicken Liver Pate

Chicken Liver Pate

When it comes to food preferences and tastes, I believe that people fall into two distinct groups.  People either like to eat liver or they don’t.  I consider myself one of the fortunate people who fall in the first category.  And as for my husband Bruce, well, take a wild guess…  I learned early on in our marriage that if I wanted to elicit a strong response out of Bruce, I would simply tell him that we are having liver and onions for dinner.

It all started with a harmless trip to the butcher…  Earlier that day I purchased a pound of calf’s liver and right before I was going to prepare the meal, Bruce noticed the package of liver in the refrigerator.  I kid you not, for within minutes, I received a stern lecture on why he will not eat liver.  Meanwhile, while trying to understand his food issue, I could not help but notice the look on his face.  The look on his face was priceless.  I knew I had just pressed a button :).

The other day while shopping for our groceries for the week, I saw a half a pound of chicken livers on sale and I promptly put them in my basket.  I knew exactly what I was going to make with them.  Chicken Liver Pate!  Not only just Chicken Liver Pate, but Chicken Liver Pate all for me.  My Chicken Liver Pate is easy to make and tastes delicious.  Serve Chicken Liver Pate on toasted crostini or on your favorite crackers.  Enjoy!  Tessa


  • 1/2 pound chicken livers cleaned and rinsed
  • 1/2 cup chopped onion
  • 3 Tbs olive oil
  • 1 tsp garlic (minced)
  • 1 sprig of fresh thyme
  • 1/4 tsp salt or to taste
  • pinch of white pepper or to taste
  • 1/4 cup Marsala wine

Heat a saute pan to medium high heat (Not too hot).  Add olive oil and chopped onion.  Cook until onion is opaque.  Add chicken livers, garlic, thyme, salt and white pepper.  Cook until livers are cooked completely through and no pink color is left.  Remove thyme sprig and deglaze pan with Marsala wine.  Cook until wine has nearly disappeared.  Add entire contents of pan to a food processor and process until smooth.  Taste and correct your seasonings.  Remove from processor and place in a bowl.  Cover surface of pate with plastic wrap and place in the refrigerator until completely cool.  Serve pate chilled with your favorite crackers or toasts.  Makes about 3/4 cup.

20 thoughts on “Chicken Liver Pate

  1. Martyna @ Wholesome Cook

    Wow, that is so easy and I can already imagine how tasty it is with all the reduced wine and herbs. You see I grew up eating chicken livers and baked pate and dill pickle sourdough sandwiches were my ultimate favourite school second breakfast, but I know that if I cooked liver (other than pate) Mr would freak out!
    Cute spreader :-)

    1. Tessa

      Hi Martyna! Thank you! I’m going to make this again to share at our Thanksgiving dinner again next week :).

  2. Lasuch w kuchni

    I’m definitely in your group Tessa, liking liver a lot, especially fried and served with carmelized white onion. yum, yum, yum. Since I’m such liver lover I definitely will prepare this pate. Let me only get some liver ;-)

  3. Mad Dog

    I love liver, chicken livers and paté. Oddly, I know some people who like paté but not liver! How can that be possible?
    Yours looks excellent :-)

    1. Tessa

      Hey Mad Dog! Thank you! Maybe those people do not have a clue what the ingredients are in pate. They like liver and they do not know it :).

    1. Tessa

      Not lazy… I would do the same thing if there was someone locally that sold it :). Otherwise, if I want to serve it at my home, I gotta make it myself.

  4. mjskit

    Liver is not always – you like it or you don’t. I really don’t like liver, liver and onions or other dishes. However, I LOVE liver pate’ – chicken liver, duck liver, goose liver – it doesn’t matter. If it’s pate’ – bring it on! I made it once and the recipe was much more complicated than yours. It was good, but way too much of a process for the yield. I really like yours! It looks easy, tasty, and a good amount of pate’. Thanks!!!!

  5. Sissi

    I’m not always a fan of liver (it has to be really very well prepared and seasoned), but I love liver pâtés! I prepare often my own pâté, but it includes also meat not only livers. Your pâté looks gorgeous and I’m sorry I have almost missed this inspiring recipe and beautiful photo.

    1. Tessa

      Thank you Sissi! I really enjoy liver and but it’s not too often that I get to prepare it. If I do, it’s because I’m the only one at the table for dinner.

  6. BCantrell

    Super simple and tasty recipe. I used lamb liver instead of the chicken and it was AMAZING. Also used a basic aspic recipe using chicken stock so that the thyme sprig was suspended in the jelly on top of the pate. Looked really nice and everyone loved it. Thank you for this recipe. Certainly a keeper!

    1. Tessa

      Thank you Beau! Your lamb pate sounds like it was a stunning presentation! If I see lamb liver at the butcher shop, I will be sure to snap some up and give your pate a try. Thanks for stopping by!

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