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Chicken Liver Pate With Apple

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“This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.”

Ingredients Nutrition


  1. Melt 4 tablespoons butter in large skillet over medium heat.
  2. Add onions and saute until soft, about 5 minutes.
  3. Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
  4. Melt 4 tablespoons butter in same skillet over medium-high heat.
  5. Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
  6. Add livers to onion mixture.
  7. Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
  8. Add Port and cream to livers and puree until smooth;cool.
  9. Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
  10. Stir in lemon juice and season with cayenne, salt and pepper.
  11. Pack pate into a crock or serving bowl.
  12. Cover with plastic and refrigerate until chilled.

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