I combine chicken liver, bacon, shallots, brandy, cream, parsley, salt, pepper and butter into a Chicken Liver Pate that comes together in 30 minutes, and I share one simple trick behind its glossy finish.

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I never thought a Pate Recipe Homemade could flip a dull evening into something mischievous, but Nigella’s Chicken Liver Pate did exactly that for me. I start with chicken livers and a splash of brandy, and somehow it turns into this glossy, velvety spread that tastes far fancier than the effort suggests.

People expect liver to be heavy yet this Chicken Pate has a bright edge that makes you keep tasting, wondering why you ever hesitated. I’ll warn you, it’s dangerously moreish, you might find yourself stealing spoonfuls before it even reaches guests, and then pretending you meant to.

Ingredients

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Chicken livers: Rich in iron and protein, silky texture makes the pate deeply savory, slightly metallic note.
Streaky bacon: Smoky, salty fat adds crispness and depth, boosts overall savoury flavor and mouthfeel.
Shallots: Sweet onion like bite, softens when cooked, gives gentle sweetness and aromatic lift.
Brandy: A splash brightens the liver, adds warm boozy notes and a subtle acidity.
Double cream: Makes it luxuriously smooth and rich, adds calories but velvet texture you’ll crave.
Unsalted butter: Creamy, helps bind and set the pate, adds mellow dairy richness without extra salt.
Parsley: Bright herb hits, cuts through richness, adds freshness and small vitamin boost.

Ingredient Quantities

500g chicken livers

4 rashers streaky bacon (about 100g)

2 shallots

2 tbsp brandy (about 30 ml)

100 ml double cream

75g unsalted butter

small bunch fresh parsley (about 2 tbsp)

sea salt

freshly ground black pepper

How to Make this

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1. Trim and halve the 500g chicken livers, removing any white bits or sinew, then pat them dry with kitchen paper and season lightly with sea salt and freshly ground black pepper.

2. Chop the 4 rashers streaky bacon into small pieces, peel and finely slice the 2 shallots, chop the parsley and measure out the 2 tbsp brandy and 100 ml double cream and 75g butter so everything is ready.

3. Fry the bacon in a large frying pan over medium heat until it is crisp and the fat has rendered, scoop the bacon out with a slotted spoon and leave the fat in the pan.

4. Add the shallots to the hot bacon fat and cook for 3 to 4 minutes until soft and glossy, do not let them burn.

5. Turn the heat up to medium high and add the livers to the pan, sear for about 2 to 3 minutes turning so they brown on the outside but stay a little pink inside, overcooking will make the pate grainy.

6. Remove the pan from the heat, pour in the brandy and either ignite carefully to flambé if you feel confident or return to the heat and let the alcohol bubble off for about 30 seconds, scraping up any browned bits.

7. Add the cream and butter to the pan and stir until the butter has melted and the mixture is warmed through, then tip in the cooked bacon and the chopped parsley.

8. Blitz the whole lot in a food processor or blender until very smooth, taste and adjust seasoning with sea salt and plenty of freshly ground black pepper.

9. Spoon the warm pate into a ramekin or small dish, smooth the surface and chill in the fridge for at least 30 minutes to firm up; bring it out 10 minutes before serving so it spreads easily. Store covered for up to 4 days.

Equipment Needed

1. Large frying pan or skillet — for crisping bacon and searing livers
2. Slotted spoon — to lift out the bacon and leave the fat behind
3. Sharp chef’s knife — trim and halve the livers cleanly
4. Chopping board — for bacon, shallots and parsley
5. Kitchen paper towels — to pat the livers dry
6. Measuring spoons and a 100 ml measuring jug — for brandy, cream and butter
7. Food processor or blender — to blitz the pate smooth
8. Wooden spoon or heatproof spatula — for stirring cream and butter in the pan
9. Ramekin or small serving dish with a spoon — to chill and serve the pate

FAQ

Q: How do I stop chicken livers tasting bitter or metallic? A: Soak trimmed livers in milk for 30 minutes to an hour, then drain and pat dry; it mellows the flavour. Also trim away any white sinew and blood spots before cooking, they cause the off tastes.

Q: How can I tell when the livers are cooked properly and safe to eat? A: Cook them until they are no longer bloody inside and feel springy, but not chalky. For safety aim for about 74 C 165 F if you use a probe, though many cooks remove them slightly earlier to avoid graininess.

Q: Do I have to use brandy, and what can I swap it with? A: You can swap brandy for cognac, madeira, sherry or a splash of whiskey, or leave it out and add a little extra cream. If you keep alcohol, add it off the heat so the boozy aroma stays, or cook a bit to burn off the alcohol.

Q: How do I get the pate super smooth and silky? A: Cook livers gently, then blitz with warm cream and softened butter in a food processor or blender until totally smooth. Push the mixture through a fine sieve for restaurant silkiness and chill it so the fats set.

Q: How long will this pate keep and can I freeze it? A: In the fridge it keeps 4 to 5 days sealed, or up to a week if you pour a thin layer of melted butter on top to seal it. You can freeze for up to 3 months, thaw in the fridge overnight and use soon after.

Q: Can I make this ahead and how should I serve it? A: Yes, it's even better if made a day ahead so flavors settle. Bring to room temperature for 20 minutes before serving and pair with toasted sourdough, cornichons and mustard, and a little chopped parsley on top.

Nigella Chicken Liver Pate Recipe Substitutions and Variations

Chicken livers: duck livers (richer and silkier), calf liver (stronger flavour so use less), or sautéed cremini mushrooms with toasted walnuts for a vegetarian style option
Streaky bacon: pancetta, smoked prosciutto, or smoked ham, and for a meat free swap try smoked mushrooms or store bought vegan bacon
Brandy: cognac or Armagnac are direct swaps, Madeira or dry sherry work too, if you want no alcohol use apple juice with a tiny splash of cider vinegar
Double cream: heavy cream (same texture), crème fraîche for a tangy lift, or full fat Greek yogurt thinned with a little milk for a lighter finish

Pro Tips

1) Dry the livers really well and let them sit out for like 10–15 minutes before you cook, it helps them brown instead of steaming and gives a smoother texture.
2) If you want ultra-silky pate, blitz then push the mixture through a fine mesh sieve with the back of a spoon, youll be surprised how much nicer it is.
3) Dont be shy with acid and seasoning at the end, a little squeeze of lemon or a splash of sherry vinegar balances the richness, and taste while its warm so you can adjust properly.
4) To store longer, press cling film right on the surface or pour a thin layer of melted clarified butter on top before chilling, that keeps it fresh and stops discoloration; and if you flambé, be careful and keep a lid handy or just let the alcohol bubble off.

Nigella Chicken Liver Pate Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

624

kcal

Equipment: 1. Large frying pan or skillet — for crisping bacon and searing livers
2. Slotted spoon — to lift out the bacon and leave the fat behind
3. Sharp chef’s knife — trim and halve the livers cleanly
4. Chopping board — for bacon, shallots and parsley
5. Kitchen paper towels — to pat the livers dry
6. Measuring spoons and a 100 ml measuring jug — for brandy, cream and butter
7. Food processor or blender — to blitz the pate smooth
8. Wooden spoon or heatproof spatula — for stirring cream and butter in the pan
9. Ramekin or small serving dish with a spoon — to chill and serve the pate

Ingredients

500g chicken livers
4 rashers streaky bacon (about 100g)
2 shallots
2 tbsp brandy (about 30 ml)
100 ml double cream
75g unsalted butter
small bunch fresh parsley (about 2 tbsp)
sea salt
freshly ground black pepper

Directions

Trim and halve the 500g chicken livers, removing any white bits or sinew, then pat them dry with kitchen paper and season lightly with sea salt and freshly ground black pepper.
Chop the 4 rashers streaky bacon into small pieces, peel and finely slice the 2 shallots, chop the parsley and measure out the 2 tbsp brandy and 100 ml double cream and 75g butter so everything is ready.
Fry the bacon in a large frying pan over medium heat until it is crisp and the fat has rendered, scoop the bacon out with a slotted spoon and leave the fat in the pan.
Add the shallots to the hot bacon fat and cook for 3 to 4 minutes until soft and glossy, do not let them burn.
Turn the heat up to medium high and add the livers to the pan, sear for about 2 to 3 minutes turning so they brown on the outside but stay a little pink inside, overcooking will make the pate grainy.
Remove the pan from the heat, pour in the brandy and either ignite carefully to flambé if you feel confident or return to the heat and let the alcohol bubble off for about 30 seconds, scraping up any browned bits.
Add the cream and butter to the pan and stir until the butter has melted and the mixture is warmed through, then tip in the cooked bacon and the chopped parsley.
Blitz the whole lot in a food processor or blender until very smooth, taste and adjust seasoning with sea salt and plenty of freshly ground black pepper.
Spoon the warm pate into a ramekin or small dish, smooth the surface and chill in the fridge for at least 30 minutes to firm up; bring it out 10 minutes before serving so it spreads easily. Store covered for up to 4 days.

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.