Best 8 Chicken Liver Pate With Green Peppercorns And Sherry Recipes

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**Chicken Liver Pâté with Green Peppercorns and Sherry: A Symphony of Flavors**

Chicken liver pâté, a delectable and luxurious spread, has been a culinary delight for centuries. This sophisticated dish, often served as an appetizer or canapé, is a symphony of flavors that tantalizes the taste buds and leaves you craving more. Our collection of chicken liver pâté recipes offers a diverse range of options, each with its own unique twist on this classic dish. From the classic French pâté de foie de volaille to modern variations infused with bold spices and unconventional ingredients, these recipes cater to a wide spectrum of culinary preferences. Whether you prefer a smooth and creamy texture or a rustic and chunky consistency, our recipes provide step-by-step instructions to guide you towards pâté perfection. Explore the nuances of each recipe, discover the secrets of creating a velvety smooth spread, and impress your guests with this timeless delicacy.

Here are our top 8 tried and tested recipes!

EASY CHICKEN LIVER PATE



Easy Chicken Liver Pate image

Yum! Keeps up to 2 months frozen.

Provided by Patricia Travisano

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 4h5m

Yield 16

Number Of Ingredients 10

1 cup butter, divided
1 onion, quartered
1 tart apple - peeled, cored, and quartered
1 pound chicken livers, rinsed and trimmed
¼ cup brandy
2 tablespoons heavy whipping cream
1 teaspoon lemon juice
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon butter, melted

Steps:

  • Set aside 1/2 cup butter to soften slightly.
  • Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
  • Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
  • Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
  • Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
  • Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS



Chicken Liver Pate With Green Peppercorns image

Make and share this Chicken Liver Pate With Green Peppercorns recipe from Food.com.

Provided by Chef JAB

Categories     < 4 Hours

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/4 lbs pink chicken livers, trimmed
3/4 cup madeira wine, plus
2 tablespoons madeira wine
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
3/4 teaspoon thyme
1 teaspoon marjoram
2 eggs, beaten
1 tablespoon unsalted butter
4 medium shallots, minced
2 tablespoons dry white wine
2 tablespoons cognac or 2 tablespoons brandy
3 tablespoons port wine
3/4 cup golden raisin, steeped in orange pekoe tea,drained.
2 tablespoons green peppercorns
2 bay leaves

Steps:

  • Rinse chicken livers and pat dry.
  • Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
  • Drain and puree in blender.
  • Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
  • Set aside.
  • Melt 1 T.
  • butter in skillet and cook shallots and garlic until soft.
  • Add wine, cognac, port and remaining madeira.
  • Flame and reduce to 1/2.
  • Remove from heat and cool slightly.
  • Add clarified butter slowly while beating vigorously with wooden spoon.
  • Sir in raisins and peppercorns.
  • Place in buttered 1 1/2 quart pate mold or souffle.
  • Place bay leaves atop.
  • Cover with double layer of foil and lid.
  • Place in boiling water bath.
  • Bake 325 degrees 3 hours.
  • Add water as needed.
  • Remove and cool on rack.
  • Chill in fridge 1 day before serving.

Nutrition Facts : Calories 130.4, Fat 4.1, SaturatedFat 1.6, Cholesterol 196.6, Sodium 339.2, Carbohydrate 9.6, Fiber 0.4, Sugar 5.8, Protein 9.5

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY



Chicken Liver Pate With Green Peppercorns and Sherry image

This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.

Provided by kiwidutch

Categories     Spreads

Time P1DT45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups milk
100 g butter (4 oz)
1 small onion, diced
450 g chicken livers (1 lb)
1 garlic clove, minced
1/2 teaspoon marjoram
fresh ground pepper
1 1/2 teaspoons salt
1 teaspoon lemon juice
1 tablespoon dry sherry
2 teaspoons crushed green peppercorns
9 peppercorns (to garnish)
fresh coriander (cilantro, to garnish)

Steps:

  • Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
  • Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
  • Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
  • Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
  • Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.

Nutrition Facts : Calories 274.2, Fat 20.1, SaturatedFat 11.5, Cholesterol 305.8, Sodium 771, Carbohydrate 5.6, Fiber 0.2, Sugar 0.6, Protein 15.7

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE



Chicken Liver Pate: Terrine de Foies de Volaille image

Provided by Food Network

Categories     appetizer

Time 6h40m

Yield 6 servings

Number Of Ingredients 14

1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces

Steps:

  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

COLLEEN'S CHICKEN LIVER PATE



Colleen's Chicken Liver Pate image

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Provided by Colleen Renzullo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 8h41m

Yield 6

Number Of Ingredients 12

1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2 bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey

Steps:

  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g

CHICKEN LIVERS, WITH GREEN PEPPERCORNS



Chicken Livers, With Green Peppercorns image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken livers, trimmed
Flour for dredging
1 tablespoon safflower oil
1/2 cup port
3 tablespoons green peppercorns
1 tablespoon fresh ginger root, minced
1/2 cup chicken stock
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons butter, cut in small pieces

Steps:

  • Dust the livers with flour and brown them in the safflower oil. Set aside.
  • Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
  • Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Categories     Milk/Cream     Food Processor     Onion     Cocktail Party     Quick & Easy     Meat     Cognac/Armagnac     Fall     Gourmet

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 9

1 small onion
1/2 pound chicken livers
1/3 cup chicken broth
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon Cognac, or to taste
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
Accompaniment: crackers or toasts

Steps:

  • Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
  • In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
  • Serve pâté with crackers or toasts.

CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

Tips:

  • Mise en Place: Before you start cooking, make sure to have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Choose Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your pâté. Look for plump, juicy livers and fresh green peppercorns.
  • Don't Overcook the Livers: Overcooked livers will become tough and grainy. Cook them just until they are cooked through, about 5-7 minutes.
  • Let the Pâté Cool Completely: Before serving, let the pâté cool completely in the refrigerator. This will help it to firm up and develop its full flavor.
  • Serve with Accompaniments: Pâté is traditionally served with crackers, bread, or fruit. You can also get creative and serve it with other accompaniments, such as cornichons, pickles, or a dollop of chutney.

Conclusion:

Chicken liver pâté is a delicious and versatile dish that can be enjoyed as an appetizer, a main course, or a snack. With its smooth, creamy texture and rich, flavorful taste, it is sure to be a hit with your friends and family. So next time you're looking for something special to serve, give this chicken liver pâté recipe a try!

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