Chicken liver pâté

This is the perfect nibble and quite sumptuous

If I had a bay tree in my courtyard, I would be sitting under it drawing inspiration while I type this up. Instead, I shall imagine that as I share this wonderful recipe with you.

Perfected over the years, this really is so easy to make and tastes absolutely delicious.



2 shallots or one red onion, roughly chopped

chicken livers, best to rinse first and pat dry, about 250g

handful of thyme

brandy, or cognac (the best you have!)

salt and ground black pepper


Melt a little butter in a pan and sauté the shallots until soft. Add the livers and the thyme and cook lightly, but quickly. The livers should be slightly pink inside. Add a good “glug” or two of the brandy and flambé. Remove from heat.

Process the mixture until smooth and add about 125ml of melted butter and blend until super smooth. Season and taste, and season some more if needed. Spoon into dishes. I use a glass jar, or earthen dish. Top with clarified butter, and a bayleaf or a little thyme.

Let it cool down and then refrigerate.

A perfect party nibble or just a snack for that glorious evening under the bay tree, glass of Chenin in hand!

Lucie Vos