Port and Thyme Chicken Liver Pâté

April 7, 2012

While food shopping, I came across some quality chicken livers perfect for making pâté.
What’s nice about this kind of recipe is that you can experiment with it; swap the port for a different liquid or switch the thyme for another herb or spice. Don`t be scared. Making pâté is easier than it looks, and it can be done in under 30 minutes*.
Enjoy it with crackers, on toasted bread, or in a sandwich.


• 1 lb chicken livers
• 2 shallots, chopped
• 1/2 cup port wine
• 4 sprigs of thyme, leaves only
• 1 garlic clove, chopped
• 2 tablespoons butter
• 2 tablespoons duck fat or butter
• salt + black pepper

In a sauté pan, sweat the shallots in 2 tablespoons of butter on medium heat until soft–about 5 minutes. Add the garlic and thyme and cook for another 2 minutes. Transfer to a bowl.
In the same pan, heat up a tablespoon of oil and once the oil is sizzling, sauté the chicken livers. Cook on each side for about 4 minutes.
Add the shallot mixture, stir, and add the port.
Let it reduce until you have a thick sauce.
Season with salt and pepper and remove from heat.

Transfer everything to a food processor and add the duck fat (or butter). Whizz until smooth.
Line a mold with plastic wrap and pour the mixture in. Seal it with the plastic.
*Refrigerate for at least 45 minutes.

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{ 15 comments… read them below or add one }

Sue/the view from great island April 7, 2012 at 11:13 am

I can’t tell you how happy this would make my husband. And you are about the only blogger I know who can make liver look exciting!


Bryan April 7, 2012 at 11:20 am

Thanks Sue!


Melissa April 7, 2012 at 1:01 pm

I am just wondering – if you were going to have this on a sandwich, what else would you put on the sandwich?

Thanks for sharing,


Bryan April 7, 2012 at 1:33 pm

Personally, I’d have it with lettuce and dijon mustard.


Carol Gary April 7, 2012 at 10:25 pm

Ya! um!


bellacorea April 8, 2012 at 8:01 am

I love pâté! I should try it if I can find a chicken livers.. Sounds so delicious!! spread pâté on top of a sliced bread… killing me! Thanks!


Mel (Sharky Oven Gloves) April 9, 2012 at 8:35 pm

I love pâté, and this particular recipe sounds scrumptious – now I just need to find some chicken livers…


k.m. April 11, 2012 at 2:55 pm

Thyme and port sounds like a great combination with the chicken livers. Can’t wait to try this next time I see chicken liver at the market.


Idalhi April 19, 2012 at 5:27 pm

Thank you for this recipe. It was delicious, my husband loved it and it tastes exactly like the one my grandmother used to make for my grandfather.
So good on rye black bread.


Bryan April 19, 2012 at 5:33 pm

That’s so great, I’m glad he enjoyed it!


Paul August 7, 2012 at 9:48 pm

What kind of port wine are you using; California, Ruby, Tawny or Vintage?


Bryan August 12, 2012 at 11:39 am

For cooking I use Ruby.


Michelle December 24, 2013 at 3:20 pm

I have just made this for an appetizer for tomorrow – Xmas Day, and have to say Thank you Bryan ! I don’t consider myself a great cook, and maybe a bit too ambitious at times, however, even for the apprentice like me, RESULT !!!! Easy to follow recipe, accessible ingredients and an amazing end product at a very reasonable cost for a tasty little appetizer, just brilliant..


Ranajit March 16, 2016 at 5:32 am

can i add any extra herbs along with pate???


Bryan March 29, 2016 at 7:00 am

Certainly! Chervil or parsley would be nice.


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