Description
Jamie Oliver’s Chicken Liver Pâté is a smooth and rich spread made from sautéed chicken livers, shallots, garlic, and butter, blended to create a luxurious texture. Flavored with a splash of brandy or sherry, this pâté has a deep, complex taste with a hint of sweetness from the livers and a buttery finish.
Ingredients
Scale
To make one batch (serves 6-8), gather the following ingredients:
- 400g (14 oz) chicken livers, cleaned and trimmed: The star ingredient, giving the pâté its distinct flavor.
- 2 shallots, finely chopped: Adds sweetness and depth to the pâté.
- 2 cloves garlic, minced: For a subtle garlic flavor.
- 100g (7 tbsp) unsalted butter, divided: Adds richness and creaminess to the pâté.
- 2 tbsp brandy or sherry: For a touch of sweetness and depth.
- Fresh thyme leaves (optional): Adds an aromatic herbal note.
- Salt and pepper, to taste: For seasoning.
- A pinch of ground nutmeg (optional): Adds a warm spice.
Instructions
Step 1: Sauté the Aromatics
- Melt 50g (3½ tbsp) of the butter in a frying pan over medium heat.
- Add the chopped shallots and garlic, and sauté for 3-4 minutes until soft and fragrant.
Step 2: Cook the Chicken Livers
- Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside.
- Stir in the brandy or sherry and allow it to simmer for another 1-2 minutes until the alcohol evaporates.
- Season with salt, pepper, and a pinch of nutmeg (if using).
Step 3: Blend the Mixture
- Transfer the chicken livers and aromatics to a blender or food processor.
- Add the remaining butter and blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture until it reaches your desired consistency.
Step 4: Adjust and Season
- Taste the pâté and adjust the seasoning with additional salt and pepper if needed.
- For an extra touch, you can blend in some fresh thyme leaves.
Step 5: Transfer and Chill
- Transfer the pâté into a serving dish or ramekins and smooth the top with a spatula.
- Melt the remaining butter and pour it over the top of the pâté to seal it.
- Chill in the refrigerator for at least 2 hours to allow the flavors to develop.
Step 6: Serve
- Serve the chicken liver pâté with crusty bread, toast, or crackers. You can also pair it with pickles or chutney for added flavor.