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Chicken Liver Pâté with Apples and Brandy

A rich and smooth chicken liver pate with apples and brandy that's perfect on apple slices or with crackers. Recipe adapted from Martha Stewart's Entertaining
Prep Time10 mins
Course: Appetizer
Cuisine: French
Keyword: low carb
Servings: 12
Calories: 248kcal
Author: Cynthia


  • 12 ounces chicken livers trimmed
  • 1 shallot chopped
  • 1 Granny Smith apple peeled and chopped
  • 4 ounces pancetta diced (or fatty bacon)
  • 8 ounces unsalted butter diced, room temperature
  • 2 Tablespoons butter for sauteing the apple
  • 1 teaspoon dry mustard Colman's
  • 1/4 cup apple brandy or brandy
  • 1/4 teaspoon nutmeg
  • 1 teaspoon fresh thyme leaves chopped
  • 1 pinch ground cloves
  • 1/4 teaspoon kosher salt to taste


  • Put the trimmed livers in a small saucepan covered with water and bring to a boil. Reduce heat and simmer 15 minutes. Cool in liquid, then drain.
  • In a separate pan, heat 2 Tablespoons butter over a low heat until melted, add pancetta, shallots, fresh thyme, and chopped apples and continue cooking until apples are tender, about 5 to 7 minutes.
  • Deglaze pan with brandy, scraping pan, and cook about 1 to 2 minutes.
  • In a food processor, add livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth.
  • Check seasoning, adding kosher salt and pepper to taste. Transfer into small ramekins.
  • Chill pâté until ready to eat. If pate will not be eaten within a day or two, add a thin layer of melted butter to the top to preserve it.


Calories: 248kcal | Carbohydrates: 3g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 150mg | Sodium: 150mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3687IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 3mg