Simple Warm Chicken Liver Pâté

cook 10 mins
  • 25 g (1 oz) butter
  • 375 g (12 oz) chicken livers, well drained
  • 1 onion, roughly chopped
  • 1 tablespoon sherry
  • 1 tablespoon chopped thyme leaves (optional)
  • pepper
  • Heat the butter in a large, heavy-based frying pan and cook the chicken livers and onion over a high heat for 7–8 minutes or until softened and golden. Add the sherry and shake the pan to mix.
  • Put the chicken and onion in a food processor or blender and process until creamy and smooth. Season generously with pepper and stir through 1 tablespoon chopped thyme leaves, if liked.
  • Serve spooned on to serving plates with warm toast, salad and ready-made onion chutney.
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