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Chicken Liver Pâté With Green Peppercorns And Sherry

Chicken Liver Pâté With Green Peppercorns And Sherry prepared dish

This rich and creamy chicken liver pâté is enhanced with green peppercorns and a splash of sherry, creating a luxurious spread perfect for any occasion. Serve it with crusty bread or crackers for an elegant appetizer.

This recipe is french style, dinner, scaled for 6 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include onion, salt, sherry, chicken livers.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 medium onion (chopped)
  • 1 tsp salt
  • 3 tbsp sherry
  • 500 g chicken livers (cleaned and trimmed)
  • 2 cloves garlic (minced)
  • 100 g butter (unsalted)
  • 1 tsp black pepper (freshly ground)
  • 100 ml heavy cream
  • 2 tbsp green peppercorns (drained)

Instructions

  1. Melt the butter in a skillet over medium heat and add the chopped onion, cooking until soft and translucent.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Increase the heat to medium-high and add the cleaned chicken livers, cooking until browned on the outside but still slightly pink inside, about 5-7 minutes.
  4. Stir in the green peppercorns, sherry, salt, and black pepper, cooking for another 2 minutes.
  5. Remove the skillet from heat and let the mixture cool slightly before transferring it to a food processor.
  6. Add the heavy cream to the food processor and blend until smooth and creamy.
  7. Taste and adjust seasoning if necessary, then transfer the pâté to a serving dish and refrigerate until set, about 2 hours.

Nutrition (per serving)

  • Calories: 290
  • Protein: 15 g
  • Fat: 25 g
  • Carbohydrates: 4 g
  • Sugar: 1 g
  • Sodium: 650 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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