Chicken Liver Pâté Recipe (Alcohol-Free)
This beautifully presented dish features rich liver pâté on crunchy baguette slices, garnished with green olives and fresh herbs. The rustic wooden board setting adds warmth, making it an ideal appetizer for charcuterie boards, gatherings, or a simple gourmet snack. Serve it with pickles and wine for the ultimate pairing experience.
Ingredients
- 250 g 9 oz chicken livers, cleaned
- 3 tbsp unsalted butter divided
- 1 small onion finely chopped
- 1 garlic clove minced
- ½ tsp dried thyme or 1 tsp fresh
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg optional
- 2 tbsp chicken broth or water
- 2 tbsp heavy cream
Instructions
- Prepare the Livers: Rinse the chicken livers and pat them dry with a paper towel. Trim any connective tissue.
- Cook the Onion and Garlic: Heat 1 tablespoon of butter in a pan over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Pour in garlic and sauté until fragrant. It will take about 30 seconds..
- Sauté the Livers: Add the chicken livers to the pan. Cook for about 3 minutes per side until browned on the outside but slightly pink inside.
- Add Flavor: Sprinkle in thyme, salt, black pepper, and nutmeg. Pour in the chicken broth and simmer for 1 minute. Remove from heat.
- Blend Until Smooth: Transfer everything to a food processor. Add the remaining 2 tablespoons of butter and heavy cream. Blend until smooth and creamy.
- Chill and Serve: Spoon the pâté into a dish, smooth the top, and refrigerate for at least 2 hours before serving.
- Enjoy: Serve with toasted bread, crackers, or fresh vegetables.