Chicken liver pate with garlic and thyme
4 servings
30 minutes
Chicken liver pâté with garlic and thyme is an elegant dish of European cuisine that combines a delicate texture with a rich, intense flavor. Its roots trace back to the gastronomic traditions of France, where liver pâtés became a symbol of sophistication. Here, the liver is sautéed to a golden crust and then combined with aromatic shallots, garlic, and thyme, adding a pleasant spiciness to the dish. The addition of brandy and anchovy essence enhances the depth of flavor while butter provides a silky consistency. This pâté is perfect for serving on warm toast or alongside fresh baguette. It can serve as an exquisite appetizer for festive tables or a refined addition to everyday menus. The tenderness, richness, and nobility of flavor make this recipe a true culinary classic.
1
Melt 15 grams of butter in a pan and fry half of the liver for 4-5 minutes until golden brown, but slightly pink inside.
- Butter: 175 g
- Chicken liver: 450 g
2
Repeat the same with the remaining liver.
- Chicken liver: 450 g
3
Place the liver with the released juices into the blender.
4
In the same pan, melt another 15 grams of butter, add finely chopped shallot, thyme, and minced garlic. Sauté until the onion is soft, without browning.
- Butter: 175 g
- Shallot: 2 pieces
- Thyme leaves: 10 g
- Garlic: 2 cloves
5
Add brandy, anchovy essence, and black pepper to the pan, mix, and transfer to a blender along with the remaining butter.
- Brandy: 2 tablespoons
- Anchovy essence: 2 teaspoons
- Freshly ground black pepper: 0.5 teaspoon
- Butter: 175 g
6
Whip until smooth. Transfer to a serving bowl, cover with film, and chill.
7
If you do not plan to consume the pâté within 48 hours, cover it with melted butter and place it in the refrigerator.
- Clarified butter (ghee): 55 g
