Recipe by aeyla64
"I love pate so I decided to make some at home. Living in a small town, goose or duck liver is not available. I worked on making a recipe with readily available ingredients, but does not taste like it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar."
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chicken livers, rinsed and trimmed
onions, thinly sliced
chopped fresh rosemary
chopped fresh thyme
dry white wine
ground black pepper
Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to parties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo!
Apparently I saved the WRONG recipe..Sorry
I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank you so much! YUM!
Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference.
This a very good all around chicken pate recipe. I have made a lot of different types. I think most people would like this recipe. I added some fresh lemon juice, just my preference.
Wow; Wow; Wow. What can I say this is a dynamite recipe. From a man's perspective with the usual 2 left thumbs this was easy to make and tastes out of this world. Thank you for sharing your recipe. Perhaps this would qualify as "Man Tested" Regards Peter
This is ALMOST as good as 'Fritz's Pate' from the Nero Wolfe cookbook and costs about one tenth as much. It'll be my 'go-to' recipe for all but the very most festive occasions.
THIS PATE IS FAB-U-LOSO!! I have a keen appreciation for pate and this recipe does not disapoint.
I made certain to soak the livers for several hours (at least 4) in milk and it's very important not to rinse before adding to the skillet. Also, very important to use a good wine as the flavor will be concentrated. Crappy wine = crappy flavor.
I've made this dish with pork livers as well, and while it was also excellent, I personally perfer the flavor of chicken livers as opposed to pork.
I've shared this recipe with several of my family and friends and they too claim its the best and easiest (least involved) pate they've made.
Good job! Gold stars all around!
* Percent Daily Values are based on a 2,000 calorie diet.
Jo's Chicken Liver Pate
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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