You Can’t Make Chicken Liver Pâté Without Sherry

Chicken liver pâté is one of those dependable standbys that’s quick to rustle up the day before, leaving you more time to be with your family or guests. It’s a really affordable brunch meal or snack for the weekends, served with some melba toast, and goes a long way with toasted ciabatta, matzo biscuits or thinly-sliced fresh baguette. For some reason, many shops these days only stock versions made with brandy – or without any alcohol at all – but for those who know what they’re missing, there’s only one way to make chicken liver pâté, and that’s with a good dose of sherry.

Chicken Liver Pâté With Sherry

Servings: 500ml   Time: 30 mins   Difficulty: Easy 


  • 500g cleaned chicken livers
  • 3 tablespoons butter
  • 3 tablespoons sherry
  • 60ml fresh cream
  • 200g butter for the top
  • Salt and black pepper, to taste
  • Fresh thyme leaves for decoration (or capers or green peppercorns)


  1. Heat 3 tablespoons of butter in a frying pan over a medium heat
  2. Add the chicken livers, increase the heat, and fry them for 6-7 minutes until brown on the outside and pink on the inside – be careful not to overcook the livers, as they can become dry and chalky
  3. Season with salt and pepper, add the sherry and fry for a further 1-2 minutes
  4. Remove from the heat, place in a food processor, adjust the seasoning and add the cream
  5. Blitz to form a smooth paste and allow to cool for 5-6 minutes
  6. Spoon into ramekins
  7. Melt 200g of butter over a low heat and pour over the top of each ramekin
  8. Add a sprig of thyme or some capers or some green peppercorns for decoration and flavour
  9. Refrigerate for 24 hours

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