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Chicken Liver Pate

Prep Time:

15 minutes

Cook Time:

10 minutes


6 servings



About the Recipe

This is one of my favourite ways to add liver to our diet and an easy way to introduce it to children who may not be used to the texture of liver.


  • 250 g chicken livers, drained

  • 1 medium onion, chopped

  • I tbsp red wine vinegar

  • I tsp tomato puree

  • 50 ml double cream

  • 100g butter

  • 8 sage leaves – 4 finely sliced

  • Salt and pepper to taste


  1. In a pan over medium heat, melt half the butter. Add the chopped onion and sauté until softened and opaque.

  2. Add the chicken livers and sliced sage leaves to the pan and cook until browned on the outside but still slightly pink on the inside, about 3-4 minutes per side, depending on how big they are.

  3. Deglaze the skillet with the red wine vinegar, scraping up any browned bits from the bottom of the pan. Add the tomato puree and cream and cook for a further minute.

  4. Transfer the contents of the pan to a food processor and season with salt and pepper.

  5. Blend until smooth and creamy, scraping down the sides of the food processor as needed to ensure even mixing.

  6. Transfer the pâté to a serving dish or individual ramekins. Put the sage leaves on top.

  7. Melt the rest of the butter and pour over the sage leaves on top of the pate to form a seal.

  8. Cover and refrigerate for at least 2 hours to allow the flavours to meld.

  9. Serve chilled from the fridge. Enjoy spread on homemade crusty bread and with a side salad to make a delicious lunch.

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