Description
Jamie Oliver Chicken Liver Parfait is a smooth, rich pâté made by blending sautéed chicken livers with butter, shallots, garlic, and herbs, then strained to create a creamy and indulgent spread. Often served with crusty bread or crackers, this parfait has a sophisticated flavor, making it a popular choice for entertaining. The addition of wine or brandy adds depth and complexity to the dish.
Ingredients
Scale
- 300g (10 oz) chicken livers – the star of the dish, cleaned and trimmed.
- 150g (5 oz) unsalted butter – provides a rich, creamy base.
- 2 shallots – finely chopped for sweetness and flavor.
- 2 garlic cloves – minced.
- 1 tbsp fresh thyme leaves – add an earthy herbal note.
- 75ml (2.5 fl oz) brandy or white wine – adds depth and richness.
- Salt and pepper – to taste for seasoning.
- Extra butter – melted, for sealing the parfait.
Instructions
Step 1: Prepare the chicken livers
- Clean and trim the chicken livers, removing any sinew or discolored parts. Pat them dry with paper towels and season with salt and pepper.
Step 2: Sauté the shallots and garlic
- In a large frying pan, melt 50g of the butter over medium heat. Add the chopped shallots and garlic, and sauté for 3-4 minutes until softened and fragrant.
Step 3: Cook the chicken livers
- Add the chicken livers to the pan and cook for 4-5 minutes, turning occasionally, until browned on the outside but still slightly pink inside. Add the thyme leaves and pour in the brandy or white wine, allowing it to bubble and reduce for 1-2 minutes.
Step 4: Blend the parfait
- Remove the pan from the heat and transfer the chicken liver mixture to a blender or food processor. Blend until smooth, then gradually add the remaining butter while blending to create a creamy consistency.
Step 5: Strain the mixture
- Pass the liver mixture through a fine sieve into a bowl to ensure a silky texture. This step is key to achieving the parfait’s smoothness.
Step 6: Chill the parfait
- Pour the parfait mixture into a serving dish or individual ramekins. Melt a little extra butter and pour it over the top of the parfait to seal. Chill in the fridge for at least 2 hours before serving.