Viennese Chicken Liver Pâté (Wiener Hühnerleberpastete)

This Wiener Hühnerleberpastete, or Viennese Chicken Liver Pâté, is a classic dish from Viennese cuisine. It's a rich and flavorful spread that is perfect for serving as an appetizer or snack.

Viennese Chicken Liver Pâté (Wiener Hühnerleberpastete)

Ingredients

  • 500g chicken livers
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 100g butter
  • 2 tbsp cognac
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. In a skillet, melt the butter over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened.
  3. Add the chicken livers to the skillet and cook until they are no longer pink in the center.
  4. Stir in the cognac and thyme, and season with salt and pepper.
  5. Transfer the mixture to a food processor and blend until smooth.
  6. Transfer the pâté to a serving dish and refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
5g
Fat
10g

Supplies

Skillet Food processor Serving dish

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the pâté with toasted bread or crackers, and garnish with fresh herbs.

Tips & tricks

For a smoother texture, press the pâté through a fine sieve before refrigerating.

Cost

$10