I’ve finally nailed a Chicken Liver Pate Recipe inspired by Jamie Oliver, with a few unexpected techniques and ingredients that give it a distinctive character.

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I first tried Jamie Oliver’s Chicken Liver Pâté on a rainy afternoon and it hooked me. The base is honest and straightforward, just chicken livers and a chopped onion coaxed into something silky and a bit wild.

It only takes about an hour, serves around 6 to 8 people, and freezes if you want to save it for later. I keep messing with the texture, sometimes to impatient, but when it’s right the flavor hits like a secret no one warned you about.

Call it Chicken Liver Pate Recipe Easy if you like, but the surprise is in the finish.

Ingredients

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chicken livers: high in protein and iron, strong flavor, makes pate rich and silky
unsalted butter: adds creaminess, fat carries flavor, gives smooth mouthfeel and richness
onion: gives sweet savory base when cooked, adds depth not sweetness only
garlic: pungent, small amount boosts savory, can become mellow when sweated
brandy: adds warmth and aroma, lifts flavors, alcohol mostly cooks off
port: brings gentle sweetness and fruity depth, balances richness of liver
double cream: makes it silkier, raises calories, softens intense liver bite
thyme: herby notes, subtle earthiness, small amount brightens savory profile
olive oil: used for frying or richness, lower smoke than butter sometimes

Ingredient Quantities

450g chicken livers, trimmed and any bits of sinew removed

125g unsalted butter plus about 25g extra for sealing

1 medium onion, peeled and roughly chopped

2 garlic cloves, peeled and crushed

1 tbsp olive oil

2 tbsp brandy or cognac

2 tbsp port or sweet red wine

2 tbsp double cream

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

Sea salt and freshly ground black pepper, to taste

How to Make this

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1. Trim any sinew from 450g chicken livers, pat them dry with kitchen paper and season lightly with sea salt and black pepper.

2. Heat 1 tbsp olive oil and about 25g of the butter in a large frying pan over medium heat. Add 1 medium chopped onion and cook gently until soft and translucent, about 6-8 minutes. Add 2 crushed garlic cloves and 1 tsp fresh thyme leaves (or 1/2 tsp dried) and cook 1 minute more.

3. Turn the heat up a little and add the livers to the pan, giving them space so they brown rather than steam. Cook for about 3-4 minutes, turning so they are browned outside but still a little pink inside. Don’t overcook or they’ll be grainy.

4. Pour in 2 tbsp brandy or cognac, carefully tip the pan to flambé if you want (or just let it bubble for 30 seconds to burn off the alcohol). Add 2 tbsp port or sweet red wine and simmer for another minute so flavours combine.

5. Remove the pan from the heat and let it cool for a couple minutes so it’s not piping hot when you blend.

6. Put the livers, onions and any pan juices into a food processor. Add 125g unsalted butter, cut into cubes, and 2 tbsp double cream. Blitz until smooth and velvety, scraping the sides once or twice. Taste and season with more salt and pepper if needed.

7. For extra silky pate push the mixture through a fine sieve with the back of a spoon, but this is optional if you like a bit more texture.

8. Spoon the pate into a serving dish or several small ramekins, smooth the surface. Melt the remaining ~25g butter and pour over the top to form a seal.

9. Chill in the fridge for at least 3-4 hours or overnight to firm up. Keeps in the fridge for several days, or freeze for 1-2 months; thaw in the fridge before serving. Serve with toast, crackers or chutney.

Equipment Needed

1. Kitchen paper (paper towels) to pat the livers dry
2. Sharp chef knife for trimming sinew and chopping the onion
3. Sturdy cutting board
4. Large frying pan or skillet for cooking the livers and onions
5. Heatproof spatula or wooden spoon for stirring and scraping the pan
6. Tongs or a slotted spoon to turn and lift the livers
7. Measuring spoons and a kitchen scale (or measuring cups) for the butter, alcohol and cream
8. Food processor or high speed blender to blitz the pate smooth
9. Fine sieve plus a rubber spatula or spoon for pushing the mixture through, and ramekins or one serving dish to chill in

FAQ

Q: Can I use other types of liver instead of chicken? A: Yes, duck or goose liver work and give a richer flavor, but they cook faster and are pricier. If you swap them in, watch cooking time so they dont dry out.

Q: Do I need to soak or trim the livers first? A: Trim any sinew or dark bits and pat dry. A short soak in milk for 20-30 minutes helps remove bitterness and blood, then drain and dry well for a smoother pate.

Q: How long should I cook the livers so theyre safe but not dry? A: Sear them over medium-high heat about 3-4 minutes until browned outside and slightly pink inside. If you want to be extra safe, cook to 74°C (165°F) internal temp, but know that overcooking makes the pate grainy.

Q: Do I have to flambé the brandy? A: No, you dont. You can flambé if youre confident and careful, it adds drama, but simply adding the brandy and letting it reduce works just fine. For kids or pregnancy, skip the alcohol or replace with chicken stock or apple juice.

Q: How do I get a super silky texture? A: Use a food processor or hand blender, add the butter and double cream while blending, then push the mix through a fine sieve for extra silkiness. Chill before serving so it firms up properly.

Q: How long will it keep and can I freeze it? A: In the fridge, covered and sealed with a layer of melted butter, it keeps about 3-4 days. You can freeze it up to 1 month but the texture may change a bit when thawed.

Jamie Oliver Chicken Liver Pate Recipe Substitutions and Variations

Chicken livers: swap for duck or goose livers if you want a richer, silkier pate; turkey livers work almost the same; for a veg option try creamed mushrooms with toasted walnuts to mimic texture.
Unsalted butter: use ghee or clarified butter for pure buttery flavor and higher heat tolerance; salted butter is fine, just cut back on added salt; cream cheese or mascarpone will give a softer, spreadable finish.
Brandy or cognac: replace with whiskey, dark rum or a sweet sherry; if you need nonalcoholic, use a splash of apple juice plus a little balsamic or good quality chicken stock for depth.
Double cream: heavy whipping cream or crème fraîche are the closest subs (crème fraîche adds a nice tang); for a lighter version thin full‑fat Greek yogurt with a bit of milk, or use coconut cream for dairy free.

Pro Tips

1) Pat the livers really dry and even chill them on a tray for 15-30 minutes before cooking. Wet livers will steam not brown so you wont get that nice crust, and chilling firms them up so they sear cleaner.

2) Don’t overcook. Sear on medium-high so they brown outside but stay slightly pink inside, about 3-4 minutes total depending on size. If you’re worried about safety use an instant-read thermometer and aim for about 74°C, otherwise stop when they’re just pink in the middle or the pate will turn grainy.

3) Be careful with the brandy. If you want to flambé, remove the pan from the heat when you add the spirit and use a long match, or skip the flame and just let it bubble for 30 seconds to burn off alcohol. Stand back, turn pot handles away from you, and keep a lid handy in case of a flare up.

4) For ultra smooth texture, blitz in short pulses then push the mix through a fine sieve, and chill it quickly. Use cold butter cut into cubes so it emulsifies instead of melting, and press plastic wrap directly on the pate surface before pouring the melted butter seal to keep it bright and fresh.

Jamie Oliver Chicken Liver Pate Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I've finally nailed a Chicken Liver Pate Recipe inspired by Jamie Oliver, with a few unexpected techniques and ingredients that give it a distinctive character.

Servings

servings

Calories

371

kcal

Equipment: 1. Kitchen paper (paper towels) to pat the livers dry
2. Sharp chef knife for trimming sinew and chopping the onion
3. Sturdy cutting board
4. Large frying pan or skillet for cooking the livers and onions
5. Heatproof spatula or wooden spoon for stirring and scraping the pan
6. Tongs or a slotted spoon to turn and lift the livers
7. Measuring spoons and a kitchen scale (or measuring cups) for the butter, alcohol and cream
8. Food processor or high speed blender to blitz the pate smooth
9. Fine sieve plus a rubber spatula or spoon for pushing the mixture through, and ramekins or one serving dish to chill in

Ingredients

450g chicken livers, trimmed and any bits of sinew removed
125g unsalted butter plus about 25g extra for sealing
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 tbsp olive oil
2 tbsp brandy or cognac
2 tbsp port or sweet red wine
2 tbsp double cream
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
Sea salt and freshly ground black pepper, to taste

Directions

Trim any sinew from 450g chicken livers, pat them dry with kitchen paper and season lightly with sea salt and black pepper.
Heat 1 tbsp olive oil and about 25g of the butter in a large frying pan over medium heat. Add 1 medium chopped onion and cook gently until soft and translucent, about 6-8 minutes. Add 2 crushed garlic cloves and 1 tsp fresh thyme leaves (or 1/2 tsp dried) and cook 1 minute more.
Turn the heat up a little and add the livers to the pan, giving them space so they brown rather than steam. Cook for about 3-4 minutes, turning so they are browned outside but still a little pink inside. Don’t overcook or they'll be grainy.
Pour in 2 tbsp brandy or cognac, carefully tip the pan to flambé if you want (or just let it bubble for 30 seconds to burn off the alcohol). Add 2 tbsp port or sweet red wine and simmer for another minute so flavours combine.
Remove the pan from the heat and let it cool for a couple minutes so it’s not piping hot when you blend.
Put the livers, onions and any pan juices into a food processor. Add 125g unsalted butter, cut into cubes, and 2 tbsp double cream. Blitz until smooth and velvety, scraping the sides once or twice. Taste and season with more salt and pepper if needed.
For extra silky pate push the mixture through a fine sieve with the back of a spoon, but this is optional if you like a bit more texture.
Spoon the pate into a serving dish or several small ramekins, smooth the surface. Melt the remaining ~25g butter and pour over the top to form a seal.
Chill in the fridge for at least 3-4 hours or overnight to firm up. Keeps in the fridge for several days, or freeze for 1-2 months; thaw in the fridge before serving. Serve with toast, crackers or chutney.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.