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small jar of chicken liver pate

Easy Chicken Liver Pate Appetizer

Easy-to-make chicken liver pate that can be made ahead of time. The perfect appetizer to impress dinner guests.
Prep Time 10 mins
Cook Time 15 mins
Chill time 2 hrs
Total Time 2 hrs 25 mins
Course Appetizer
Cuisine French
Servings 6 pots
Calories 283 kcal


  • Blender
  • Skillet
  • Wooden spoon
  • Chopping board
  • Sharp knife
  • Six 4-ounce ball mason jars


  • 8 tbsp butter
  • 2 medium shallots, or 1 small yellow onion peeled, finely chopped
  • 1 pint chicken livers (approx. 1 lb)
  • 1 tbsp fresh thyme leaves, or 1 tsp dried plus extra to top the pate
  • cup red port
  • salt, to taste
  • 2 tbsp butter, to top the pate


  • Melt 4 tbsp of butter in a skillet over medium heat until it begins to foam. Add the shallots or onion. Saute until translucent. Be careful not to allow them to brown.
  • Add the liver, port and thyme and bring the heat to high. Stir the livers occasionally until the wine has reduced and the livers are brown but still soft and pink on the inside. This should take about 5 minutes.
  • Place the mixture in a blender with 4 tbsp of butter. Process until smooth. Add water to loosen if necessary. Taste and add more salt if necessary.
  • Pour into the six 4-ounce mason jars and gently shake to level the top and release any air bubbles. Top with melted butter and sprinkle with thyme leaves. Refrigerate until firm about 2 hours.
  • This will keep in the fridge for up to 5 days.


Adapted from New York Times Cooking to make it dairy-free.
Keyword chicken pate