Chicken liver pate with capers

Chicken liver pate

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I often watch culinary TV shows. Several times, while watching one of these, I caught myself seeing that there are people who really do not like pate.

I do not know why, somehow I can not understand it. How can you not like a delicious, creamy, full of flavour pate? 🙂

Those who are reading this post are certainly think the same as me.

I saw this recipe, which I want to share with you today, at my ex roommate.

I changed it a bit because she used a shockingly huge amount of butter.

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Chicken liver pate with capers
Chicken liver pate

Ingredients for chicken liver pate.

  • 200 g of chicken liver
  • 2 spoons of capers
  • 1 medium onion
  • 2 spoons of butter
  • 1/6 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1 spoon of dried sage
  • 150 ml of double cream

How to prepare chicken liver pate.

Warm up the butter in a pan, add chopped onion and fry it over medium heat for 3 minutes. Afterwards, add the liver. It can be pre-cut into smaller pieces to have it fry faster. Continue frying until the liver does not bleed, for about 5 minutes. Then add the remaining ingredients that is capers, salt, pepper, sage and cream. Leave on the heat for another 3 minutes. After this time remove it from the heat and blend.


Chicken liver pate with capers
Chicken liver pate

Good to know when making liver pate.

Be careful when buying liver as it might contain bile. If so, then it is not suitable for consumption as it will be awfully sour.

It tastes best when served on crusty, warm toast.

Do You like chicken meat? Check our recipe for Oriental style chicken salad

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