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Warm Chicken Pâté

Scott Phillips

Yield: Yields 1-1/2 cups

Servings: 6 to 8

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités. The rustic, flinty edge of a Côtes du Rhône Villages Roaix Rose is a perfect balance to the richness of the pâté.


  • Vegetable oil, for the pan
  • 10 oz. boneless, skinless chicken thighs (about 2)
  • 4 oz. chicken livers
  • 1/2 medium yellow onion
  • 3 Tbs. amontillado sherry
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1-1/2 tsp. dried sage

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 90
  • Sodium (mg): 170
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 8


  • Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.
  • Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.
  • Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.


Wine Pick: Pair with Côtes du Rhône Villages Roaix Rose.


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