This delicious Chicken Liver Pâté recipe by Jamie Oliver is a quick and easy spread that’s creamy and flavorful. With simple ingredients like chicken liver, bacon, and calvados, it’s perfect for a light lunch or as a starter. Serve it on crispy baguette slices for a satisfying treat!
Ingredients Needed
- 1 shallot
- 1 clove of garlic
- 1 free-range chicken liver (about 100g / 3.5 oz)
- 1 free-range chicken heart (about 50g / 1.75 oz)
- 1 rasher of higher-welfare smoked streaky bacon (about 50g / 1.75 oz)
- 10g salted butter (about 2 tsp)
- 1 big splash of calvados (about 2 tbsp)
- 50g cornichons (about 10 small pickles)
- ½ a bunch of fresh flat-leaf parsley (15g / ½ oz)
- White wine vinegar (about 1 tbsp)
- 4 slices of baguette
- Extra virgin olive oil (for drizzling)
How To Make Chicken Liver Pate
- Prepare the Ingredients: Peel and roughly chop the shallot, and peel and finely slice the garlic. Trim any sinew from the chicken liver and heart, then roughly chop the bacon.
- Cook the Bacon and Aromatics: Place the bacon in a small non-stick frying pan over medium-high heat and dry fry for 5 minutes. Add the butter, shallot, and garlic, and cook for another 5 minutes, or until softened.
- Cook the Liver and Heart: Add the liver and heart to the pan and cook until browned. Pour over the calvados, carefully tilting the pan to catch the flame (or light with a match) and flambé. Stand back as the flames subside.
- Make the Pâté: Once the flames subside, transfer the mixture onto a board and finely chop into a coarse pâté.
- Prepare the Cornichons: Slice the cornichons in half lengthways and place them in a bowl. Pick in the parsley leaves and add a splash of white wine vinegar.
- Toast the Baguette: Toast the baguette slices on a griddle over high heat, then drizzle with extra virgin olive oil.
- Assemble and Serve: Spread the pâté on the toasted baguette slices, top with the cornichons, and enjoy!
Recipe Tips
- Be careful with the flambé: When you add the calvados, carefully tilt the pan to catch the flame or use a match to light it. Always stand back, as the flame can be quite intense!
- Don’t overcook the liver: Cook the liver just until it’s browned on the outside but still tender inside. Overcooking can make it tough and dry.
- Finely chop the pâté: After cooking, finely chop the liver, heart, and bacon mixture into a coarse pâté for the perfect spreadable texture. A rough chop ensures a nice consistency.
- Toast the baguette well: Make sure to toast the baguette slices until they are crispy. This gives a great contrast to the creamy pâté and adds a lovely crunch.
How To Store Leftovers?
Let the leftover chicken liver pâté cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1/4 of the recipe (about 1/4 cup or 60g)
- Calories: 250
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 350mg
- Sodium: 400mg
- Potassium: 200mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 12g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Tray Bake
- Jamie Oliver Chicken and Chorizo Paella
- Jamie Oliver Chicken and Mushroom Pasta
- Jamie Oliver Tunisian Prawn Spaghetti
Jamie Oliver Chicken Liver Pate Recipe
Description
This delicious Chicken Liver Pâté recipe by Jamie Oliver is a quick and easy spread that’s creamy and flavorful. With simple ingredients like chicken liver, bacon, and calvados, it’s perfect for a light lunch or as a starter. Serve it on crispy baguette slices for a satisfying treat!
Ingredients
Instructions
- Prepare the Ingredients: Peel and roughly chop the shallot, and peel and finely slice the garlic. Trim any sinew from the chicken liver and heart, then roughly chop the bacon.
- Cook the Bacon and Aromatics: Place the bacon in a small non-stick frying pan over medium-high heat and dry fry for 5 minutes. Add the butter, shallot, and garlic, and cook for another 5 minutes, or until softened.
- Cook the Liver and Heart: Add the liver and heart to the pan and cook until browned. Pour over the calvados, carefully tilting the pan to catch the flame (or light with a match) and flambé. Stand back as the flames subside.
- Make the Pâté: Once the flames subside, transfer the mixture onto a board and finely chop into a coarse pâté.
- Prepare the Cornichons: Slice the cornichons in half lengthways and place them in a bowl. Pick in the parsley leaves and add a splash of white wine vinegar.
- Toast the Baguette: Toast the baguette slices on a griddle over high heat, then drizzle with extra virgin olive oil.
- Assemble and Serve: Spread the pâté on the toasted baguette slices, top with the cornichons, and enjoy!
Notes
- Be careful with the flambé: When you add the calvados, carefully tilt the pan to catch the flame or use a match to light it. Always stand back, as the flame can be quite intense!
- Don’t overcook the liver: Cook the liver just until it’s browned on the outside but still tender inside. Overcooking can make it tough and dry.
- Finely chop the pâté: After cooking, finely chop the liver, heart, and bacon mixture into a coarse pâté for the perfect spreadable texture. A rough chop ensures a nice consistency.
- Toast the baguette well: Make sure to toast the baguette slices until they are crispy. This gives a great contrast to the creamy pâté and adds a lovely crunch.
Jamie Oliver Chicken Liver Pate Recipe