Chicken parfait with maple and brandy

1.5 cups



Prep Time


Cook Time

Serve this light and creamy parfait with toasted French bread and pickles.



For the chicken parfait with maple and brandy

  • 125g butter — diced
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme
  • 275g chicken livers — trimmed
  • 1 shallot — finely diced
  • 1 clove garlic — sliced
  • Salt and ground white pepper, to taste
  • 2 tablespoons brandy
  • 1 tablespoon maple syrup
  • ½ cup cream — whipped
  • Toasted baguette and pickles, to serve


For the chicken parfait with maple and brandy

  • Melt 25g of the butter in a large pan with the oil and thyme.
  • Add the chicken livers, shallot and garlic and sauté until the chicken livers are brown on the outside and still pink inside. Season well with salt and white pepper.
  • Add the brandy and maple syrup and simmer to reduce. Remove from the heat, discard the thyme and set aside to cool slightly.
  • Transfer to a food processor. Add the remaining 100g of butter and purée until smooth. Set aside to cool completely.
  • Fold in the whipped cream. Taste and adjust seasonings.
  • Divide between 2–3 ramekins and smooth the tops. Cover and refrigerate for at least 4 hours.
  • Serve with toasted baguette and pickles.