This Tokay & thyme chicken liver pate recipe is decadent, creamy and tastes delicious. Best of all, it’s surprisingly easy to make and really affordable – it’ll make you wonder how the shops get away with charging so much for it. Give it a shot, you won’t be disappointed.
Preparation Time: 25 minutes / Cooking Time: 10 minutes / Serves n/a
- 500g chicken livers
- 2 garlic cloves, sliced
- ½ red onion, coarsely chopped
- 4 sprigs fresh thyme
- 75ml thickened cream
- 120g unsalted butter
- 150ml Tokay
- salt & pepper to taste
- Heat 100g of the butter in a frying pan on a medium heat until it melts and is boiling.
- Add the chicken livers, garlic and onion to the frying pan and cook for about 5 minutes, until the inside of the livers are just pink.
- Remove the livers from the frying pan and put aside.
- Add the Tokay to the frying pan and let it reduce to a thick liquid, about 10 minutes.
- Remove the frying pan from the heat.
- Add the chicken livers and Tokay reduction into a food processor and mix until well combined.
- Add the thyme, cream, salt and pepper into the food processor and mix again until well combined.
- Place the mixture into a fine metal sieve and sieve it through into a bowl.
- Repeat step 8 twice – 3 times in total.
- Transfer the pate into whatever container you wish to store it in.
- Melt the remaining 20g of butter and pour it on top of the pate to form a seal.
- Refrigerate for an hour to allow the butter to set.
- The pate should last up to 2 weeks in the fridge or until the seal is broken.
The Tokay used in this recipe is Australian Tokay, which is primarily produced in the Rutherglen wine region. It bears no resemblance to Hungarian Tokay/Tokaj and, from 2020 the name will no longer be allowed to be used for the Australian wine. Many producers in Australia have started using the term “Topaque”.
If you cannot find Australian Tokay, you can use any Muscat based fortified wine.