Chicken Liver Paté

Chicken Liver Paté

Chicken Liver Paté

Cook Time
20 Minutes
Tarragon adds a special flavour to this coarsely textured festive simple chicken liver paté recipe.
  • 25 gram (1 ounce) butter

  • 450 gram (1 pound) chicken livers

  • 2-3 teaspoon Tarragon

  • 100 gram (4 ounce) button mushrooms

  • 1 tablespoons brandy or dry sherry

  • 2 tablespoons creme fraiche or double cream

  • lettuce, lemon wedges and bread to serve

  • button mushrooms to garnish

  • sea salt and black pepper

Cooking tip
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  • 1 Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.
  • 2 Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.
  • 3 Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.