chicken & brandy paté




Prep Time


Cook Time

I have been making this paté for years and it never fails to impress. Serve with crackers or toasted French bread.


For the chicken & brandy paté

  • 500g chicken livers — trimmed and cut into thirds
  • ¾ cup milk
  • ½ cup olive oil
  • 2 onions — diced
  • 2 cloves garlic — sliced
  • 3 rashers bacon — diced
  • 2 tablespoons brandy
  • 1 tablespoon water
  • 1 tablespoon fresh thyme, plus extra sprigs for decoration
  • 1½ tablespoons balsamic vinegar
  • Salt and ground black pepper, to taste
  • 170g butter — diced and chilled
  • 80g butter — melted and cooled
  • French bread and pickles, to serve


For the chicken & brandy paté

  • Cover the chicken livers with milk in a bowl.
  • Heat 1 tablespoon of the oil in a pan and cook the onions, garlic and bacon for 12 minutes or until caramelised.
  • Mix in the brandy, water and thyme. Transfer to a blender.
  • Add the remaining oil to the pan over a medium heat. Drain the chicken livers and pat them dry with paper towels. Fry for 3–5 minutes or until just cooked. Leave to cool slightly.
  • Add the chicken livers and all of the oil from the pan to the blender. Season well.
  • Add the vinegar and deglaze the pan by using a wooden spoon to loosen any pan brownings. Add to the blender.
  • Purée the chicken livers then add the chilled butter. Blend well for about 3 minutes.
  • Transfer the paté to a serving dish or individual ramekins.
  • Top with extra sprigs of thyme then pour the melted butter over the top. Leave to set.
  • Serve on a platter with French bread and pickles.