New Orleans Chicken Liver Pate

Indulge in the rich, velvety flavors of New Orleans with this Chicken Liver Pâté, a perfect starter for any celebration or sophisticated gathering. This Cajun-inspired recipe blends tender chicken livers, sautéed onion, garlic, and aromatic spices like thyme and allspice with cream and wine for a luxurious spread that brims with Southern charm. A touch of Cajun seasoning adds a smoky, bold kick, while a garnish of fresh parsley lends a pop of vibrant color. Smooth and creamy, this pâté is best served chilled alongside crusty baguette slices or gourmet crackers, making it a show-stopping appetizer for six. Easy to prepare in under 45 minutes, this recipe promises restaurant-quality elegance with a homemade touch.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 500 g chicken livers, trimmed
• 150 g unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 60 ml dry white wine
• 60 ml heavy cream
• 1 tsp Cajun seasoning
• 1 tsp fresh thyme leaves, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp ground allspice
• 2 tbsp chopped parsley (for garnish)
• 1 loaf baguette or crackers (for serving)

Directions

Step 1

Rinse the chicken livers under cold running water and pat them dry with paper towels. Trim any connective tissue or tough bits.

Step 2

In a large skillet, melt 50g of butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Step 3

Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

Step 4

Increase the heat to medium-high and add the chicken livers to the skillet. Sear the livers for about 2-3 minutes per side until browned on the outside but still pink inside.

Step 5

Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by about half.

Step 6

Stir in the Cajun seasoning, thyme, salt, black pepper, and allspice. Cook for an additional minute to let the spices meld with the other ingredients.

Step 7

Transfer the contents of the skillet to a food processor. Add the heavy cream and the remaining 100g of butter (cut into cubes). Blend until smooth and velvety, stopping to scrape down the sides as necessary.

Step 8

Taste and adjust seasoning if needed. If the pâté is too thick, you can add a splash of cream to reach your desired consistency.

Step 9

Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled and set.

Step 10

Before serving, sprinkle the pâté with chopped parsley for a fresh burst of color. Serve with slices of crusty baguette or crackers.

Nutrition Facts

Serving size	1144.4 grams (1144.4g)

Amount per serving	% Daily Value*
Calories	2673

Total Fat 176.60g	226%
Saturated Fat 95.80g	479%
Polyunsaturated Fat NaNg
Cholesterol 2117mg	706%
Sodium 3497mg	152%
Total Carbohydrate 159.40g	58%
Dietary Fiber 9.80g	35%
Total Sugars 9.00g
Protein 109.90g	220%

Vitamin D 0IU	0%
Calcium 186mg	14%
Iron 52mg	289%
Potassium 1727mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 16.5%

Carbs: 23.9%