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Chicken Pate

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A wonderfully full flavoured pate that is very addictive.

A wonderfully full flavoured pate that is very addictive.

Ingredients

Serves: 2 cups

Metric Cups
  • 45 grams unsalted butter
  • 3 tablespoons olive oil
  • 500 grams chicken liver (trimmed and patted dry)
  • 3 medium onions (chopped)
  • 125 millilitres white wine
  • 2 cloves garlic (chopped)
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary (chopped)
  • 1 pinch of freshly ground pepper
  • 3 tablespoons capers
  • 5 anchovy fillets
  • 2 teaspoons tomato paste
  • 1⅗ ounces unsalted butter
  • 3 tablespoons olive oil
  • 17⅔ ounces chicken liver (trimmed and patted dry)
  • 3 medium onions (chopped)
  • 4 fluid ounce white wine
  • 2 cloves garlic (chopped)
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary (chopped)
  • 1 pinch of freshly ground pepper
  • 3 tablespoons capers
  • 5 anchovy fillets
  • 2 teaspoons tomato paste

Method

Chicken Pate is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Saute the livers & onions in the oil & butter over a moderate heat until browned, about 10mins.
  • Add wine, garlic, sage, rosemary & fresh ground pepper. Cook until liquid has reduced.
  • Add capers, anchovies & tomato paste. Stir well & cook another minute.
  • Leave to cool then blend in a food processor until almost smooth.
  • Refridgerate for a couple of hours before eating.
  • Saute the livers & onions in the oil & butter over a moderate heat until browned, about 10mins.
  • Add wine, garlic, sage, rosemary & fresh ground pepper. Cook until liquid has reduced.
  • Add capers, anchovies & tomato paste. Stir well & cook another minute.
  • Leave to cool then blend in a food processor until almost smooth.
  • Refridgerate for a couple of hours before eating.
  • Tell us what you think