Rustic Chicken Liver Pâté with Cognac and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth and savory chicken liver pâté enriched with cognac and fresh thyme, perfect for spreading on crusty bread or crackers. This french-inspired pork ready in about 30 minutes pairs chicken livers, unsalted butter, medium, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 French cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 12 oz chicken livers and pat dry with paper towels, trimming any connective tissue. Set aside.
  2. Step 2: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add the chicken livers to the skillet and cook for 5-6 minutes, turning occasionally, until the livers are browned on the outside but slightly pink inside.
  4. Step 4: Stir in 1 tbsp fresh thyme leaves and 2 tbsp cognac, cooking for an additional 2 minutes to reduce the liquid and infuse flavor.
  5. Step 5: Transfer the mixture to a food processor along with 2 tbsp unsalted butter, 1/4 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg.
  6. Step 6: Pulse until smooth and creamy, scraping down the sides as needed.
  7. Step 7: Spoon the pâté into a small terrine or ramekin and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours to allow flavors to meld before serving.

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Frequently asked questions

How long does Rustic Chicken Liver Pâté with Cognac and Thyme take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Chicken Liver Pâté with Cognac and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken livers from drying out.

Can I substitute ingredients in Rustic Chicken Liver Pâté with Cognac and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Chicken Liver Pâté with Cognac and Thyme for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Chicken Liver Pâté with Cognac and Thyme?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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