I can’t resist sharing my favorite Chicken Liver Pate Recipe inspired by Jamie Oliver’s Chicken Liver Pâté, which uses onions and simple ingredients to yield a luscious spread you can freeze for later.

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I never thought I’d be the one to make a fancy pâté, but messing about with chicken livers and plenty of unsalted butter changed my mind. This is my take on a Jamie Oliver Chicken classic, and yes it’s a Chicken Liver Pate Recipe Easy kinda thing that sneaks into weekend brunches.

Rich, slightly cheeky, and weirdly simple to pull together, it makes people curious even before the lid comes off. Don’t expect leftovers, people usually gobble it up.

I mess up sometimes, but this pâté never does, so you’re in good hands.

Ingredients

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Chicken livers: rich in protein and iron, bold savory base, can be slightly metallic.
Unsalted butter: brings creamy fat, silky texture, high in saturated fats, very indulgent, tbh.
Onion: adds natural sweetness and fiber, browns to deepen the pate flavor.
Garlic: pungent aroma, contains allicin, boosts savory depth, dont overcook or it turns bitter.
Brandy or port: adds warm sweetness and depth, small splash cooks away alcohol, balances richness.
Olive oil: healthy monounsaturated fat, helps sweep the pan, subtle fruity background.
Double cream: boosts silkiness and mouthfeel, high calorie, use sparingly if watching calories.
Thyme and bay leaf: herbiness and earthy notes, thyme brightens, bay adds quiet depth.

Ingredient Quantities

500g chicken livers, trimmed (any obvious sinew removed)

125g unsalted butter, softened, plus a little extra for sealing the top

1 large onion, finely chopped

2 garlic cloves, crushed

2 tablespoons olive oil

2 tablespoons brandy or port (optional but really nice)

2 tablespoons double cream

4 to 5 fresh thyme sprigs, leaves picked

1 bay leaf

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Crusty bread or toast, to serve (optional)

How to Make this

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1. Trim any obvious sinew from the livers, pat them dry with kitchen paper and season with about 1 teaspoon salt and 1/2 teaspoon pepper, don’t skip the drying or they’ll steam not brown.

2. Heat 2 tablespoons olive oil and a knob of the butter in a large frying pan over medium heat, add the chopped onion, bay leaf and thyme leaves and sweat slowly until soft and starting to colour, about 8-10 minutes, add the crushed garlic for the last minute.

3. Turn the heat up a bit, add the livers and sear quickly so they are browned outside but still slightly pink inside, about 2-3 minutes each side, don’t overcook or the pate will be grainy.

4. Pour in the brandy or port if using, let it bubble for a minute to reduce and mellow, you can carefully flambé if you want but it’s not necessary, then take the pan off the heat.

5. Remove the bay leaf, tip the liver mixture into a food processor, add the remaining softened butter (use most of the 125g but keep a little to melt for sealing) and the double cream, blitz until really smooth.

6. Taste and adjust salt and pepper, if you want a silkier texture push the mixture through a fine sieve with the back of a spoon or blend a bit more, either way get it as smooth as you like.

7. Spoon the pate into warmed ramekins or a loaf tin, level the top and pour a thin layer of melted reserved butter over each to seal, this stops any discoloration.

8. Cool to room temperature then chill in the fridge for at least 3-4 hours, ideally overnight, it sets better and the flavours develop.

9. To serve let it sit at room temp for 20-30 minutes so it’s soft enough to spread, serve with crusty bread or toast.

10. To freeze: wrap well or seal the ramekins, freeze up to 1-2 months, thaw overnight in the fridge before serving.

Equipment Needed

1. Large heavy frying pan or skillet, big enough to sear all the livers
2. Sharp knife and chopping board for trimming sinew and chopping the onion
3. Food processor or sturdy blender to blitz the pate, youll want it very smooth
4. Spatula and tongs for turning livers and scraping everything into the processor
5. Kitchen scales and measuring spoons for the butter, cream and brandy/port
6. Kitchen paper or clean tea towels to pat the livers dry, dont skip this
7. Fine mesh sieve and a spoon if you want to push the pate for a silkier texture
8. Ramekins or a loaf tin plus a small heatproof bowl to melt the sealing butter

FAQ

Q: Can I use frozen chicken livers? A: Yes, but thaw them properly in the fridge overnight, pat dry well and trim any sinew before cooking. Use them within 24 hours of thawing for best flavour and texture.

Q: How long should I cook the livers so the pate isn’t grainy? A: Sear the livers quickly over medium-high heat, about 2 to 3 minutes each side, until browned outside and just a little pink inside. Don’t overcook or they’ll go grainy. If you want to be extra safe, cook until they reach 74°C (165°F) internal temp, but keep an eye so you don’t dry them out.

Q: I don’t want to use brandy or port, what can I use instead? A: No problem, the alcohol is optional. Swap it for a splash of chicken stock, a little balsamic vinegar, or just omit it and add a touch more cream or butter for richness.

Q: How do I get the pate really smooth and silky? A: Blend while the mixture is still warm, use softened butter and the double cream, then push the mix through a fine sieve for ultra smoothness. Chill properly and seal the top with melted butter to keep it glossy and creamy.

Q: How long will the pate keep and can I freeze it? A: In the fridge, covered with a layer of melted butter and in an airtight container, it’ll keep about 4 to 5 days. You can freeze it up to 3 months but texture may change a bit; thaw overnight in the fridge before serving.

Q: What’s the best way to serve it? A: Bring it to room temp before serving so it spreads easily. Serve with crusty bread or toast, cornichons or a sweet onion chutney, and a few thyme leaves. It's simple but so good.

Jamie Oliver Chicken Liver Pate Recipe Substitutions and Variations

Chicken livers: swap for duck livers if you want a richer, silkier pate, or use turkey livers for a milder flavour — cook turkey a little longer.
Unsalted butter: use salted butter and reduce the recipe salt, or use ghee for a nuttier note, or try half olive oil + half butter to lighten it.
Brandy or port: replace with dry sherry, cognac or Madeira, or for no alcohol use apple juice or chicken stock with a tiny splash of balsamic.
Double cream: heavy cream works fine in most cases, or use crème fraîche or mascarpone for a slightly tangy, ultra creamy finish.

Pro Tips

1) Soak the trimmed livers in milk for 20 to 30 minutes before you cook them, then pat completely dry. It tames any metallic taste and gives a cleaner colour, but drying is the real key so they brown and don’t steam.

2) Don’t crowd the pan. Sear in batches if you need to so each piece gets a quick, hot crust. Use a thermometer if you want to be safe: push to about 74 C / 165 F for poultry safety. If you prefer slightly pink livers know you’re accepting a small food safety risk.

3) For ultra-silky texture push the blended mix through a fine sieve while it’s still warm, or add a splash of warm cream/butter as you blitz so it emulsifies. Chill the mixture briefly if your processor heats up, that stops tiny air bubbles and graininess.

4) Be careful with the booze and flambéing. Let the alcohol reduce off the heat a minute, and only flambé if you know how to control it. If not, just add and bubble off the alcohol on the stove, you’ll still get the flavour without the drama.

5) Seal right: pour melted butter when it’s warm but not scorching, then cool uncovered to room temp before covering and chilling. If you’re storing long term, wrap tightly or freeze in airtight containers; thaw slowly in the fridge so texture doesn’t weep.