Divine Chicken Liver Pate

Total Time
Prep 15 mins
Cook 5 mins

This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.

Ingredients Nutrition


  1. Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
  2. Spoon into blender.
  3. Add herbs and seasoning and blend well.
  4. Add the Apricot brandy to give a smooth and creamy texture.
  5. Pour into suitable dishes (about 3-4 small bowls).
  6. Smooth the top of pate in each bowl.
  7. Gently press a bay leaf into the surface of each.
  8. Top each bowl of pate with a little melted butter to prevent the air from discolouring.
  9. Chill.
  10. Serve garnished with parsley.
Most Helpful

I've been making Pate for years and when I saw this recipe I had to try it. The 1/2 apricot brandy I took to mean 1/2 tablespoon, I mean it couldn't mean 1/2 cup of brandy. I would have had to finish that off myself. I'm just teasing. What a wonderful complex tasting pate for such a easy one to prepare. Thanks for this. Paolo

Paolo Presta December 23, 2009

Yummm ... it's quick, it's easy and it's good. We used 2 tablespoons of brandy. The pate was a huge hit with our guests.

kim-phil July 06, 2008

Hello Karin, what a nice "new" way of cooking chicken livers! The apricot brandy was wonderful! I used Herbs de Provence and it was enjoyed by all. Thank you for posting such an interesting take on chicken livers, this is definitely a keeper, Diane :=)I served it on toast points, yum!

Manami April 10, 2007