Nigella Chicken Liver Pate

This one takes me back. Back to a chilly winter evening in my mum’s kitchen, where the radiators were rattling and the telly hummed softly in the next room. She wasn’t a fancy cook, but she had one party trick that made people swoon — her chicken liver pâté. Velvety, rich, and unapologetically indulgent.

Nigella Lawson’s version? It takes that same comforting essence and lifts it into something elegant. It’s the perfect balance of rustic and refined — silky chicken livers, golden shallots, a splash of brandy (the good stuff if you’ve got it), and that whisper of cream to pull it all together. And yes, it’s just as lovely on toast at midnight as it is at a dinner party.

Ingredients List

• 1 tablespoon oil — Just enough to get everything going in the pan.
• 2 shallots, chopped — Milder than onion; they melt beautifully into the mix.
• 1 rasher bacon, chopped — Adds smokiness and salt; pancetta works in a pinch.
• 500g chicken livers — Will yield about 300g once trimmed. Always fresh, never frozen if you can help it.
• 3 tablespoons brandy (or port) — Adds depth and sweetness. Sherry also does a good job.
• 100ml cream — For that luscious, silky finish.
• Salt and pepper, to taste
• 1 tablespoon fresh parsley — Brightens up the richness.
• 2 tablespoons butter — Blended in for a smooth, rich texture.
• Clarified butter (optional) — A classic sealing layer if you’re feeling proper French.

How to Make It

1. Heat the oil in a pan over medium heat. Toss in the shallots and bacon. Cook until the shallots are soft but not browned. That’s the sweet spot — no bitterness.
2. Add the chicken livers and sauté until they’ve just changed colour. You want them blushing in the centre still — don’t overcook or they’ll go grainy.
3. Pour in the brandy and let it bubble. Watch your eyebrows, love — flambéing isn’t required, but the alcohol needs to cook off.
4. Stir in the cream, salt, pepper, and parsley. Let it cook for just a couple of minutes more — everything should be soft and fragrant.
5. Pop the mix into a food processor with the butter. Blend until completely smooth. Don’t skimp here — it’s the difference between pâté and a chunky liver mash.
6. Scoop into a serving bowl and smooth the top. You can cover it with clarified butter for that classic glossy finish, or just press clingfilm directly on top to prevent browning.
7. Refrigerate for at least 24 hours. This is key. It gives the flavours time to deepen. Honestly, it’s even better on day two.

Side note: The first time I made this, I was impatient and served it warm. My mate said it tasted like “meaty mousse.” Lesson learned — patience really is a flavour enhancer.

Common Mistakes

Why is my pâté grainy?
You probably overcooked the livers or didn’t blend it long enough. They need to be just cooked and blitzed until totally smooth.

Why does my pâté taste too “livery”?
Two things: soak the livers in milk beforehand to mellow them out, and balance your seasoning. Acid helps too — a touch of port or lemon can brighten it.

Can I skip the alcohol?
Yes, but you’ll lose some depth. A splash of balsamic vinegar or even apple juice can help mimic the complexity.

Why did the top of my pâté turn grey?
That’s just oxidation. Seal it with clarified butter or press clingfilm directly on the surface.

I once added too much brandy — it tasted like boozy regret.
Start with less, taste, then add more if needed. Booze should enhance, not overpower.

Storage Tips

In the Fridge:
Store in an airtight container or ramekins, sealed with clingfilm or butter. Lasts up to 5–7 days.

In the Freezer:
Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight. Best used within a month for optimal texture.

What to Serve With It

• Crusty baguette or sourdough toast — Classic, crisp, and perfect for spreading.
• Cornichons or pickled onions — The acidity cuts through the richness.
• Sliced apples or pears — Sweet and crisp, especially lovely in autumn.

For drinks, go with something dry: a white Burgundy, dry sherry, or Champagne if you’re feeling posh.

FAQ Section

Can I make this gluten-free?
Yes — the pâté itself is naturally gluten-free. Just serve it with GF bread or crackers.

Can I use frozen chicken livers?
Yes, just make sure they’re thawed fully and patted dry. Fresh ones do have a better texture, though.

How long should I blend the pâté?
Until it’s absolutely smooth — about 1–2 minutes in a good food processor.

Can I make this ahead of time?
Absolutely. It gets better with age — make it 1–2 days ahead if you can.

Try More Recipes:

• Nigella Mont Blanc Recipe
• Nigella Leftover Chicken Pie
• Nigella Leftover Chicken Curry
• Nigella Lemon Poppy Seed Cake