Recipe For Chicken Liver Pate Jamie Oliver


Chicken liver pate is a classic dish that is rich, creamy, and full of flavor. This recipe by Jamie Oliver is a delicious and easy way to enjoy this traditional French delicacy. Perfect as an appetizer or a light lunch, this pate is sure to impress your guests.

Prep time: 15 minutes Cook time: 10 minutes


  • 500g chicken livers
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 100g unsalted butter
  • 2 tablespoons brandy
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg


  1. In a large frying pan, melt half of the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
  2. Add the chicken livers to the pan and cook for about 5 minutes, or until they are browned on the outside but still slightly pink on the inside.
  3. Remove the pan from the heat and pour in the brandy. Be careful as it may flame up. Allow the flames to subside, then return the pan to the heat.
  4. Add the thyme leaves, bay leaf, salt, pepper, and nutmeg to the pan. Stir well to combine all the flavors.
  5. Reduce the heat to low and cook for another 2-3 minutes, or until the livers are cooked through but still tender.
  6. Remove the bay leaf from the pan and transfer the mixture to a food processor. Add the remaining butter and blend until smooth and creamy.
  7. Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula and refrigerate for at least 2 hours, or until set.
  8. Serve the chicken liver pate with toasted bread or crackers, and enjoy