Peppered Chicken Liver Pate


  • 1 onion chopped
  • 4 tbs unsalted butter
  • 1 lb chicken livers, trimmed
  • 1 garlic clove minced
  • 1/2 tsp dried marjoram
  • 1 tsp lemon juice
  • 1 tsp brandy of sherry
  • Kosher or sea salt and fresh cracked black pepper to taste
  • 2 tsp of green peppercorns in brine, drained
This is great for spreading crackers or on some crusty bread.


  • Melt the butter in a saute pan. Add the onions and saute until clear.
  • Add the chicken livers, garlic and marjoram, cook over medium for about 10 minutes.
  • Remove from the heat and stir in the lemon juice and brandy or sherry. Let cool slightly.
  • Transfer the mixture to a blender or food processor and blend until smooth. Season with salt and pepper.
  • Chop the green peppercorns and stir into the pate. Spoon into a serving dish, cover and chill for at least 2 hours until firm.
  • Serve with brown bread or a variety of crackers.


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