Tag Archives: marsala wine

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.