Chicken liver pate or pâté recipe, chicken livers are cooked with Port wine, cognac and orange zest, we love it spread on a slice of toasted bread and sprinkled with lots of black pepper, a tasty appetizer or starter!
I have made this chicken liver pâté countless times over the years, whether only for us to snack on or as a starter with a nice mixed salad when I have guests and it’s always a hit!
Whereas I’m not a fan of liver I have always liked chicken liver, it’s tasty and has texture. I prefer it homemade my way, cleaned of any nervy parts, I use kitchen shears and trim away the central part where the nerves are.
There is a lot of butter in this terrine, almost an equal part as to the meat, it is meant to bind the terrine but also to preserve its shelf life. If I have guests, I’ll add the whole 10 oz. portion but if I make it only for us, I’ll go for about 8 oz. because I know it will be gone in no time.
In this recipe, the chicken livers are first marinated an hour in Port wine, then they are cooked with shallots, the Port marinade and cognac, the addition of orange zest pairs so well and brings another level of flavor, I like it with lots of black pepper in the terrine and additional black pepper and coarse salt on my crisp toasts for umami flavors and textures, delicious!
To make this recipe:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
13 oz. (400 g.) chicken liver, total weight after cleanup
5 tbsp. Port Wine
3 shallots, chopped
4 tbsp. Cognac
Zest of 1/2 orange (outer part of an orange without white parts)
Salt and pepper to taste
10 oz. (300 g.) Butter, cut in chunks
Into a bowl, add the chicken livers, salt and pepper to taste, Port wine, toss to coat, marinate for an hour stirring from time to time
Into a skillet or sauté pan, heat 2 tablespoons of butter, add the chopped shallots, chicken livers and marinade, salt and pepper, I like it with a good sprinkle of pepper on each piece, cook for about 6 minutes
Flambéed with the cognac, or simply add the cognac and cook to reduce to half, remove from the heat and let cool
Add the chicken livers and liquids into the bowl of a food processor, add the orange zest and butter, process until smooth, taste and adjust seasoning if needed
Add to a suitable sized terrine dish or bowl, or to individual ramequins, cover with plastic wrap on contact and chill for a few hours, best overnight
Take out of the fridge 30 minutes before serving
Serve on crusty bread as an appetizer with coarse salt, additional pepper and pickles
Or serve as a starter in individual ramequins with toasts and a mixed salad
Best wine pairing for me, the same Port wine used for the marinade, a chilled French red Beaujolais, a chilled Rosé wine, a chilled light Italian red wine like Valpolicella
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