Chicken and sherry pâté

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Serves: 6

By Sciencegeekmum



  • 1/2 onion diced

  • 2 tbsp sherry

  • 200g chicken liver

  • 1 tbsp dried mixed herbs

  • 3 tbsp butter


  1. Fry the chicken livers and onion in a tablespoon of butter until cooked through.
  2. Add the herbs, sherry and seasoning - don't skimp!
  3. Put into a food processor and blitz.
  4. Spoon into suitable ramekins.
  5. Melt remaining butter in the microwave then pour on top of the ramekins to seal.
  6. Set in the fridge.

Handy Hint

Be adventurous and try different combinations: add orange juice and zest; add rum-soaked raisins; add rashers of bacon diced; whatever takes your fancy.

Stick a bay leaf into the melted butter on top for decoration.

Give to friends and family who are having Christmas parties - goes down a treat on ritz crackers

Additional Information

  • Make Ahead

  • Chicken

  • Christmas

  • Side

  • Starter

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • 14/11/11 03:16

    Pâté has a reputation for being difficult; but it really isn't! I have made up a batch of simple pate whilst cooking the evening meal. Shove the processor and frying pan in the dishwasher after as well!