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Recipe for :

Easy Chicken Liver Paté

This recipe comes from Chef Patrick who has travelled the world using his culinary arts and learning new skills. There is more about Patrick on his Biography page (click here) and of course a lot more of his adventures on his own website, and I do mean adventures.To visit his website click here.

Chef Patrick had this comment about the recipe:

"I use this recipe when I make Beef Wellington, placing a tablespoon or two atop the fillet before wrapping it in Puff Pastry. It is also good just chilled and served with crackers as an appetizer".


1/4 cup Onion diced
2 tablespoons Garlic minced
2 tablespoons Butter
1 1/2 lbs. Chicken Livers, rinsed
1/2 cup Fresh Mushrooms sliced
2 tablespoons Brandy
3/4 cup Marsala Wine
3 tablespoons Heavy Cream
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 to 1/2 grated Fresh Nutmeg

  • Melt butter in heavy sauce pan over medium heat, add onion and garlic, sauté for 3 minutes.
  • Add chicken livers and cook 5 to 8 minutes, stirring frequently, until livers are cooked through (no longer pink).
  • Add 2 tablespoons of Brandy to the pan, flambé and deglaze the pan stirring constantly.
  • Add Marsala Wine and Mushrooms. Continue to cook for about five more minutes or until the liquid is reduced by two-thirds.
  • Take off heat and place in food processor. Add freshly grated nutmeg, salt, pepper and heavy cream. Purée in food processor until smooth and creamy.
  • Allow to cool, cover and refrigerate until needed.

Chef Patrick