Chicken Liver Pâté with Brandied Currant Sauce Chicken Liver Pâté with Brandied Currant Sauce

Chicken Liver Pâté with Brandied Currant Sauce Image by: Chicken Liver Pâté with Brandied Currant Sauce Author: Canadian Living

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

  • Portion size 2 servings
  • Credits : Holiday Best 2005


  • 12 oz chicken livers
  • 2 tablespoons butter
  • 1/3 cup sliced shallot or onion
  • 2 tablespoons brandy
  • 2 tablespoons whipping cream
  • 1/2 teaspoon each salt and pepper
  • pinch ground nutmeg
Brandied Currant Sauce:
  • 1/4 cup black currant jelly or jam
  • 1/2 cup dried currants or cherry
  • 4 teaspoons brandy


Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.

Add remaining butter to skillet; sauté chicken livers over medium-high heat until browned but still slightly pink in centre,
about 5 minutes. Remove from heat. Add brandy; scrape into food processor.

Add cream, salt, pepper and nutmeg to liver mixture; purée, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Brandied Currant Sauce:

In small saucepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pâté.

Nutritional facts 15 ML : about

  • Sodium 53 mg
  • Protein 2 g
  • Calories 40.0
  • Total fat 1 g
  • Cholesterol 50 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g


  • Iron 7.0
  • Folate 25.0
  • Vitamin A 54.0
  • Vitamin C 5.0
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Chicken Liver Pâté with Brandied Currant Sauce