Save to your scrapbook

    Chicken Liver Pate

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chicken Liver Pate

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes
    • Total time: 32 minutes 35 minutes

    Serves: 6


    • 800g chicken livers
    • 200g mixed salad leaves, including curly endive, radiccio and lamb's lettuce
    • 115g smoked back bacon
    • 4 tablespoons olive oil
    • 2 shallots, finely chopped
    • 1 clove garlic, finely chopped
    • Pinch of fresh thyme
    • Salt
    • Freshly ground black pepper
    • 2 tablespoons sherry vinegar


    1. Clean the livers, cutting away the tough sinews and any discoloured or bloody flesh (you will easily discard half of the livers). Chill until needed. Put the leaves in a large bowl.
    2. Slice the bacon into lardons (small strips). Heat 2 tablespoons of oil in a non-stick frying pan over a medium-high heat. Once hot, add the bacon and cook until crisp. Reduce the heat and stir in the shallot, garlic and thyme. Cook for 3 more minutes until the shallots are soft and golden. Spoon the mix into the leaves. Return the pan to the heat.
    3. Add a further 2 tablespoons olive oil to the frying pan and increase the heat. Season the chicken livers and fry briskly, stirring regularly, until they are well coloured on the outside but just pink inside. Add the vinegar and allow it to bubble up before tipping everything into the mixing bowl.
    4. Toss quickly and check the seasoning before dividing the salad between 6 appetiser plates. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars