I still remember the first time I made Jamie Oliver’s Chicken Liver Pâté. It was a chilly evening, and I wanted to prepare something special for my family. I stumbled upon Jamie’s recipe and decided to give it a try. The result was a rich, creamy spread that impressed everyone at the table. Since then, it has become a staple in my kitchen, especially during festive gatherings and special occasions.
This pâté is not only delicious but also surprisingly easy to make. The combination of sautéed chicken livers, aromatic herbs, and a splash of brandy creates a depth of flavor that’s hard to resist. It’s perfect as a starter or as part of a charcuterie board, served with crusty bread or crackers.
What is Jamie Oliver Chicken Liver Pâté?
Jamie Oliver’s Chicken Liver Pâté is a smooth and rich spread made from sautéed chicken livers, shallots, garlic, and butter, blended to create a luxurious texture. Flavored with a splash of brandy or sherry, this pâté has a deep, complex taste with a hint of sweetness from the livers and a buttery finish.
Why you should try this recipe?
You should try this recipe because it’s a delightful combination of rich flavors and creamy texture, perfect for impressing guests or enjoying a gourmet treat at home. It’s also a great way to utilize chicken livers, which are both nutritious and affordable.
Ingredients needed to make Jamie Oliver Chicken Liver Pâté
-
500g fresh chicken livers, trimmed and cleaned
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
100ml dry white wine
-
125g unsalted butter, softened
-
1 tablespoon fresh thyme leaves
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon brandy or cognac (optional)
-
Fresh parsley, chopped (for garnish)
-
Crusty bread or toast slices (for serving)
Instruction to make Jamie Oliver Chicken Liver Pâté
-
Heat the olive oil in a large skillet over medium heat.
-
Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add the minced garlic and cook for another minute.
-
Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink inside, about 5-7 minutes.
-
Pour in the white wine and cook for another 2 minutes, allowing the alcohol to evaporate.
-
Remove the skillet from heat and let it cool slightly.
-
Transfer the contents of the skillet to a food processor.
-
Add the softened butter, fresh thyme leaves, and brandy or cognac (if using).
-
Blend until smooth and creamy.
-
Season with salt and freshly ground black pepper to taste.
-
Transfer the pâté to ramekins or a serving dish.
-
Cover and refrigerate for at least 2 hours, or until set.
-
Garnish with chopped fresh parsley before serving.
Jamie Oliver Chicken Liver Pâté
Ingredients
- 500 g fresh chicken livers trimmed and cleaned
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 100 ml dry white wine
- 125 g unsalted butter softened
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tablespoon brandy or cognac optional
- Fresh parsley chopped (for garnish)
- Crusty bread or toast slices for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink inside, about 5-7 minutes.
- Pour in the white wine and cook for another 2 minutes, allowing the alcohol to evaporate.
- Remove the skillet from heat and let it cool slightly.
- Transfer the contents of the skillet to a food processor.
- Add the softened butter, fresh thyme leaves, and brandy or cognac (if using).
- Blend until smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Transfer the pâté to ramekins or a serving dish.
- Cover and refrigerate for at least 2 hours, or until set.
- Garnish with chopped fresh parsley before serving.
Notes
- Ensure the chicken livers are fresh and properly cleaned.
- Do not overcook the livers; they should remain slightly pink inside to maintain a creamy texture.
- Use high-quality butter for a richer flavor.
- Allow the pâté to chill thoroughly before serving to enhance its taste and texture.
Nutritional value
Per serving (based on 6 servings):- Calories: 201
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 391mg
- Sodium: 386mg
- Total Carbohydrates: 7g
- Protein: 13g
What goes well with Jamie Oliver Chicken Liver Pâté
This pâté pairs wonderfully with crusty bread, toast points, or crackers. It also complements pickles, chutneys, and fresh salads, adding a rich contrast to these accompaniments.
My tips to make the best Jamie Oliver Chicken Liver Pâté
-
Ensure the chicken livers are fresh and properly cleaned.
-
Do not overcook the livers; they should remain slightly pink inside to maintain a creamy texture.
-
Use high-quality butter for a richer flavor.
-
Allow the pâté to chill thoroughly before serving to enhance its taste and texture.
Easy variations of Jamie Oliver Chicken Liver Pâté
-
Herb-infused: Add different herbs like rosemary or sage for varied flavors.
-
Spicy twist: Incorporate a pinch of cayenne pepper or smoked paprika for a subtle heat.
-
Alcohol-free: Substitute the brandy with apple juice or chicken stock for a non-alcoholic version.
Best way to store Jamie Oliver Chicken Liver Pâté
Store the pâté in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Nutritional value
Per serving (based on 6 servings):
-
Calories: 201
-
Total Fat: 13g
-
Saturated Fat: 4g
-
Cholesterol: 391mg
-
Sodium: 386mg
-
Total Carbohydrates: 7g
-
Protein: 13g
FAQs
Can I freeze the pâté?
Yes, you can freeze the pâté in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Is it safe to eat if the livers are slightly pink inside?
Yes, as long as the internal temperature reaches 70°C (160°F), it’s safe to consume.
Can I use duck or pork liver instead?
Yes, you can substitute with other types of liver, but the flavor and texture may vary.
What if I don’t have a food processor?
You can use a blender or a hand mixer, though achieving a smooth texture might be more challenging.
Conclusion
Preparing Jamie Oliver’s Chicken Liver Pâté has become a cherished tradition in my home. It’s a dish that brings back fond memories of family gatherings and festive celebrations. The rich, creamy texture and the depth of flavor make it a standout appetizer that’s both elegant and comforting.
What I love most about this recipe is its versatility. Whether you’re hosting a dinner party or simply indulging in a gourmet treat, this pâté never fails to impress. It’s a testament to how simple ingredients can be transformed into something truly special with a bit of care and attention.
I encourage you to try this recipe and make it your own. Experiment with different herbs and accompaniments to suit your taste. I’m confident that, like me, you’ll find joy in both the preparation and the sharing of this delightful dish.
