This recipe for easy chicken liver pate is the perfect decadent holiday appetizer – rich, flavorful and just right for spreading on your favorite cracker.
Let me start right out by saying that I totally understand that not everyone is a chicken liver person (looking at you, Southern husband) so before you head off, check out this recipe for a delectable salmon spread instead. But if you ARE a chicken liver person (raises hand) this is my mama’s utterly decadent, buttery chicken liver pate that she makes every Christmas. And every Christmas I take care of both my share and the Southern husband’s share. So if you are in the market for an easy, scrumptious chicken liver pate, look no further because you have FOUND IT. Let’s make it!
So here’s what you need: Chicken livers, butter, a little olive oil and sweet vermouth, some red onion and capers and parsley, and your handy dandy food processor. You are going to cook most of this up on your stovetop until the chicken livers are cooked through.
Transfer it all to that food processor and push the button until it is the consistency you like. The picture above is kind of a coarse consistency, which I love. I also love when it is pureed into a silky smooth texture that I can spread on crackers and eat until I have practically no room for whatever the main course is going to be.
This recipe for easy chicken liver pate is the perfect decadent holiday appetizer - rich, flavorful and just right for spreading on your favorite cracker.After that, all that’s left to do is to put it in a pretty bowl, sprinkle a little chopped parsley on top, stand back and watch the chicken liver pate lovers in your life come out of the woodwork. And they WILL come.
No, not you. I know a bowl of chicken liver pate is what you dream about in your dog dreams, but you are just going to have to make do with your stuffed fish taco from BarkBox.
Do you have a favorite go-to holiday nibble to share? Tell me in the comments!
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Easy Chicken Liver Pate
Prep Time: 20 minutes- Cook Time: 15 minutes
- Total Time: 35 minutes
Yield: 6-8 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: French
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This recipe for easy chicken liver pate is the perfect decadent holiday appetizer – rich, flavorful and just right for spreading on your favorite cracker.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium shallots, peeled and chopped
- 1/2 pound chicken livers, dried with a paper towel
- 4 tablespoons capers
- 1/2 cup sweet vermouth
- Salt and pepper
- 1 cup freshly chopped parsley
Instructions
- Put butter and oil in a large skillet over medium high heat and let butter melt fully. Add shallots and stir until softened, about 2-3 minutes.
- Add chicken livers and cook until browned on the bottom, about 3 minutes. Flip them over and add in the capers and a pinch each of salt and pepper and cook until the liver is cooked through, about 6 minutes.
- Pour in the vermouth, turn up the heat and cook until the liquid is a little thickened, about 3 minutes.
- Take the mixture off the stove, let it cool a bit and then transfer to the food processor. Process until it is the consistency you like – anything from chopped to smooth! Remove and stir in the parsley, holding back a little for garnish. Taste and add salt and pepper as needed.
- Transfer to a serving bowl, garnish with parsley and serve with crackers.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Looks and sounds yummy. Could you use dry vermouth instead…what would be the taste difference?
Hi Liza! According to my mama, there’s no reason why you can’t use dry vermouth. Obviously there will be less of a sweet taste, but the consistency will be the same. Hope this helps! :)
I love chicken livers (well, any liver , to be honest)! This looks so good, I’m giving it a try tomorrow (my reward for making a serious start on the Christmas cards). Chunky or smooth, all good.
Mary! I’m so glad to hear from fellow chicken liver lovers. And I am BEYOND impressed with you on the Christmas cards, although with my daughter’s wedding coming up in 105 days (but who’s counting?) I feel like I have the best excuse for being late with everything else. :)
I think you could use your daughter’s wedding as an excuse for another 105 days afterwards. It’s worth a try… And I’ve had the cards since October (hey, it was a great sale), and thought I could get the envelopes addressed, early. However…….
★★★★★
I think so too! Good luck with those cards, and happy chicken pate! :)