Jamie Oliver’s Chicken Liver Pâté Recipe: A Gourmet Delight Made Easy

Are you looking to impress your guests with a sophisticated appetizer that’s surprisingly easy to make? Jamie Oliver’s Chicken Liver Pate Recipe is a gourmet treat that combines rich flavors and a smooth texture, making it the perfect addition to any gathering. In this article, we’ll walk you through the steps to create this delicious dish, ensuring you achieve restaurant-quality results right in your own kitchen.

The Allure of Chicken Liver Pâté

Before diving into the recipe, let’s explore why chicken liver pâté is such a beloved dish. This creamy spread boasts a luxurious taste and texture, offering a delightful blend of savory and slightly sweet flavors. It’s versatile enough to serve as an appetizer, spread on toast, or even as part of a charcuterie board.

Health Benefits of Chicken Liver

Chicken liver is not only delicious but also packed with nutrients. It’s a great source of protein, iron, and vitamin A, making it a healthy addition to your diet. Despite its richness, when enjoyed in moderation, chicken liver pâté can be part of a balanced and nutritious meal.

Ingredients You’ll Need

To recreate Jamie Oliver’s chicken liver pâté, you’ll need the following ingredients:

  • Chicken livers: 500 grams, cleaned and trimmed
  • Unsalted butter: 250 grams, divided
  • Olive oil: 2 tablespoons
  • Shallots: 2, finely chopped
  • Garlic: 2 cloves, minced
  • Fresh thyme: A few sprigs
  • Bay leaf: 1
  • Brandy or cognac: 75 ml
  • Heavy cream: 100 ml
  • Salt and pepper: To taste

Optional Ingredients for Serving

  • Baguette slices: Toasted
  • Cornichons: For garnish
  • Fresh herbs: Such as parsley, for garnish

Preparing the Ingredients

Before you start cooking, it’s essential to prepare your ingredients properly. This step ensures a smooth cooking process and enhances the flavors of your pâté.

Cleaning and Trimming the Chicken Livers

Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any connective tissue or fat. This will help achieve a smoother texture in your pâté.

Chopping and Measuring

Finely chop the shallots and mince the garlic. Measure out your brandy or cognac and heavy cream. Having everything prepped and ready will make the cooking process much more straightforward.

Cooking the Chicken Livers

The cooking process is where the magic happens. Follow these steps to create a flavorful base for your pâté.

Sautéing the Aromatics

  1. In a large skillet, heat 50 grams of butter and the olive oil over medium heat.
  2. Add the chopped shallots, minced garlic, fresh thyme, and bay leaf. Sauté until the shallots are translucent and fragrant, about 5 minutes.

Cooking the Chicken Livers

  1. Increase the heat to medium-high and add the cleaned chicken livers to the skillet.
  2. Cook the livers for about 5 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the center.
  3. Remove the thyme sprigs and bay leaf.

Adding the Brandy

  1. Carefully pour in the brandy or cognac, allowing it to sizzle and reduce slightly.
  2. Cook for another 2-3 minutes until the liquid has mostly evaporated.

Blending and Finishing the Pâté

To achieve the smooth, creamy texture that pâté is known for, blending is crucial. Here’s how to do it:

Blending the Mixture

  1. Transfer the cooked livers and aromatics to a food processor or blender.
  2. Add the remaining butter and the heavy cream.
  3. Blend the mixture until smooth, stopping to scrape down the sides as needed.

Seasoning to Taste

  1. Taste the pâté and season with salt and pepper to your liking.
  2. Blend again briefly to incorporate the seasoning.

Chilling and Serving

Once your pâté is blended to perfection, it’s time to chill it. This step allows the flavors to meld and the texture to set.

Transferring and Chilling

  1. Transfer the pâté to a serving dish or ramekins.
  2. Smooth the top with a spatula and cover with plastic wrap.
  3. Refrigerate for at least 2 hours, or until firm.

Serving Suggestions

Jamie Oliver’s chicken liver pâté pairs beautifully with toasted baguette slices. Add some cornichons and fresh herbs for garnish to elevate the presentation. This dish is perfect for a dinner party or a cozy night in.

Tips for Success

Creating the perfect chicken liver pâté takes some practice, but these tips can help you get it right on the first try.

Use Fresh Ingredients

Fresh chicken livers and high-quality butter make a significant difference in the final product. Don’t skimp on the quality of your ingredients.

Don’t Overcook the Livers

Overcooking the chicken livers can lead to a grainy texture. Aim for a slight pinkness in the center to ensure a creamy consistency.

Blend Until Smooth

Achieving a smooth texture is key to a great pâté. Blend the mixture thoroughly, and don’t be afraid to run it through a fine mesh sieve if you want an extra silky finish.

Storing and Enjoying Leftovers

If you have leftovers (which is rare because it’s so delicious), here’s how to store and enjoy them later.

Proper Storage

Store your chicken liver pâté in an airtight container in the refrigerator. It will keep for up to one week. For longer storage, you can freeze the pâté for up to three months. Just be sure to thaw it in the refrigerator overnight before serving.

Serving Leftovers

Leftover pâté can be enjoyed just as you would fresh. Spread it on toast, crackers, or even use it as a filling for sandwiches. It’s versatile and delicious in many forms.


Jamie Oliver’s chicken liver pâté is a sophisticated and flavorful dish that’s surprisingly easy to make. With its rich, creamy texture and savory taste, it’s sure to impress your guests and become a favorite in your recipe collection. By following these steps and tips, you’ll be able to create a pâté that rivals any restaurant offering. So, gather your ingredients, follow the recipe, and enjoy the delicious rewards of your culinary efforts.

For more ideas, recipes, and cooking tips and tricks, please visit us at Troy Energy Fc.

FAQs About Jamie Oliver’s Chicken Liver Pate Recipe

Can I make chicken liver pâté without alcohol?

Yes, you can substitute the brandy or cognac with chicken broth or apple juice for a non-alcoholic version. The flavor will be slightly different but still delicious.

What can I use instead of shallots?

If you don’t have shallots, you can use a small onion or a few green onions (scallions) as a substitute. The flavor will be slightly different but still complementary.

How can I make the pâté extra smooth?

For an extra smooth pâté, pass the blended mixture through a fine mesh sieve before transferring it to the serving dish. This will remove any remaining bits and create a silky texture.

Can I add other flavors to the pâté?

Absolutely! You can experiment with additional flavors like truffle oil, herbs, or spices. Just be sure to add them in moderation to complement rather than overpower the chicken liver.

How do I serve chicken liver pâté at a party?

For a party, serve the pâté in a decorative dish alongside a variety of crackers, toasted baguette slices, and garnishes like cornichons, capers, and fresh herbs. This makes for an elegant and delicious appetizer spread.

Now that you have all the information you need, it’s time to try making Jamie Oliver’s chicken liver pâté. Happy cooking!