As my very difficult semester exams are over and now I have free time to blog. I will try to make the most of this period and offer you many interesting and delicious recipes.
Chicken liver pate is quite healthy, easy to prepare, very tasty and nutritious at the same time. When I decided to prepare it, I saw a lot of recipes, I was looking for something different and special, most of the recipes were the same, when I came across this option, I immediately decided that I had to do it and I was not mistaken, the pate turned out delicious. The quantity is quite a lot, in addition to what you see in the photo, there is also a half-liter jar.

Chicken liver pate

Cook Time 1 hour


  • 500 g chicken liver
  • 2 onions
  • 2 tbsp vegetable oil
  • 100 g butter (room temperature )
  • 200 ml heavy cream
  • 3 tbsp Balsamic vinegar
  • 1.5 tsp sugar
  • 1.5 tsp thyme
  • 1/3 tsp black pepper
  • 1 tsp salt


  • Wash the liver well, clean it, if it has bile or its spots, remove it, as well as the extra white parts. Cut into 2-3 parts.
  • Cut the onion into half-moons and sauté on a hot oiled pan, when it turns a little golden, add the liver, and sprinkle with salt, 1/2 tsp. sugar, pepper, 1 tsp thyme, and mix well, pour 2 tbsp. balsamic vinegar and mix again, after about 5 minutes pour 100 ml. heavy cream and mix.
  • After 1-2 minutes, remove the largest piece of liver, cut it in half, if there is no blood, that is, the liver is ready, and remove it from the heat.
  • Transfer the liver with the juice that will be in the pan to the food processor, add the remaining heavy cream, and turn on the processor, when you get the pate mass, turn it off and cool to room temperature.
  • When cool, add the remaining 1/2 tsp. thyme, 1 tsp. sugar, 1 tbsp. balsamic vinegar and cubed butter, turn on the food processor again for 1-2 minutes, when the butter is mixed with the pate, turn it off.
    The pate will be a bit thin at first, transfer it to a jar and put it in the fridge for 2-3 hours.
    Bon Appetit!
Course: Appetizer
Keyword: chickenliver, pate

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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