Chicken liver pate with thyme and cognac (Pâté au foie de poulet)

6 servings

420 minutes

Chicken liver pâté with thyme and cognac is an exquisite dish of French cuisine that combines a delicate texture and rich flavor. Its origins delve deep into traditions when pâtés were symbols of refined gastronomy. The aroma of brandy adds a warm spiciness, thyme contributes fresh zest, and cream gives it a velvety consistency. Perfect for festive tables or gourmet appetizers, it is served with crispy baguettes, bruschetta, or fresh vegetables. It reveals all its nuances after chilling in the fridge, transforming into a true culinary masterpiece. It's not just food—it's a harmony of flavors and aromas that immerses you in the cozy atmosphere of French evenings.

Energy value per serving

• Calories: 518.6
• Proteins: 23.4g
• Fats: 39.9g
• Carbohydrates: 4.9g

Ingredients

• Chicken liver: 700 g
• Brandy: 6 tbsp
• Cream 25%: 4 tbsp
• Onion: 1 pc
• Chopped fresh thyme: 1 tsp
• Sea salt: to taste
• Olive oil: 1 tbsp
• Melted butter: 150 g
• Garlic: 2 clove
• Freshly ground black pepper: 1 tsp
• Nutmeg: 0.5 tsp

Cooking steps

1. Take the melted butter out of the fridge — it should be at room temperature.

   Required ingredients:

   • Melted butter: 150 g

2. Clean the liver from membranes, wash it, and cut into pieces.

   Required ingredients:

   • Chicken liver: 700 g

3. Pour 4 tablespoons of brandy over the liver, mix, and refrigerate for an hour.

   Required ingredients:

   • Chicken liver: 700 g
   • Brandy: 6 tablespoons

4. In a mixture of 1 tablespoon of butter and 1 tablespoon of olive oil, sauté finely chopped onion until soft, add finely chopped garlic, and after two minutes add the liver. Cook on high heat, stirring occasionally.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 2 cloves
   • Chicken liver: 700 g
   • Olive oil: 1 tablespoon

5. After 5 minutes, pour in the remaining cognac, evaporate, remove the pan from heat, add thyme, and stir.

   Required ingredients:

   • Brandy: 6 tablespoons
   • Chopped fresh thyme: 1 teaspoon

6. Once everything cools down, pour in the cream, 4 tablespoons of melted butter, blend everything together, season with salt and pepper, and add nutmeg.

   Required ingredients:

   • Cream 25%: 4 tablespoons
   • Melted butter: 150 g
   • Sea salt:  to taste
   • Freshly ground black pepper: 1 teaspoon
   • Nutmeg: 0.5 teaspoon

7. Grease the foil (or ceramic) molds with melted butter, fill with pâté, smooth it out, pour the remaining butter on top, and decorate with a sprig of thyme.

   Required ingredients:

   • Melted butter: 150 g
   • Chopped fresh thyme: 1 teaspoon

8. Place in the refrigerator, cover with foil. Let it rest for 6 hours.