Chicken Liver & Pineau Pâté

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This silky pâté balances rich chicken livers with bacon, thyme and a sweet splash of pineau or sherry, then finishes with a butter seal that keeps it smooth and spreadable.

Serves: 6 people

Preparation time: 8 min

Ingredients

• Chicken livers – 500 g, trimmed
• Butter – 125 g
• Unsmoked lardons or streaky bacon – 100 g
• Garlic – 1 clove, chopped
• Fresh thyme – 1 tbsp
• Pineau or dry sherry – 5 tbsp
• Salt – to taste
• Black pepper – to taste
• Brioche or raisin bread – to serve
• Cornichons – to serve

Method

STEP 1
Rinse the chicken livers, trim away any green or sinewy bits and pat them very dry. Cut large pieces in half so they cook evenly.
STEP 2
Melt about a quarter of the butter in a frying pan. Fry the bacon until lightly crisp, then add the garlic, thyme and livers. Cook over fairly high heat until the outside is browned but the centre is still just pink.
STEP 3
Pour in the pineau or sherry and let it bubble for a minute or two so the alcohol cooks off and the pan juices reduce slightly. Season with salt and pepper.
STEP 4
Tip the liver mixture into a food processor, add the remaining cold butter in pieces and blend until very smooth. If you want a finer finish, pass it through a sieve before spooning it into a jar or small dish.
STEP 5
Smooth the top, melt a little extra butter if needed and pour a thin protective layer over the pâté. Chill until set, then serve with toast and cornichons.