Chicken Liver and Basil Pâté with Chutney and Wholemeal Bread

A sophisticated chicken liver pâté marinated in Cognac, poached with basil and garlic, served with chutney and wholemeal bread.

Appetiser French Chicken Liver Make Ahead

Estimated Nutrition

Calories

535.1

kcal / serving

5350.5 kcal total

Carbs

21.1g

per serving

210.8 g total

Fat

38.5g

per serving

385.2 g total

Protein

22g

per serving

220.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Onion Chutney

ready-made

Dairy

250

Unsalted Butter

softened for blending

100

Unsalted Butter

for clarification

GrainsCereals

loaf

Wholemeal Bread

served in chunks

Liquids

100

Cognac

enough to marinate

Meat

Chicken Liver

cleaned, trimmed, and left whole

NutsSeeds

cloves

Garlic

finely chopped

handful

Basil

fresh leaves, torn

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

bag

Mixed Leaf Salad

dressed

Method

Marinate the livers in Cognac for several hours in an ovenproof dish, turning once.

Preheat the oven to 200°C.

Add garlic, basil, and seasoning to the dish and poach in the oven for 5 minutes until pink inside.

Blend the livers and poaching liquid with 250g softened butter until smooth.

Transfer to a terrine and cool.

Melt and clarify the remaining 100g butter, then pour the clear liquid over the pâté.

Garnish with basil leaves and refrigerate until set.

Serve with wholemeal bread, chutney, and salad.