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Chicken Liver Pate With Green Peppercorns

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“This is a favorite during the holidays. I think it came from Gourmet Magazine.”
3hrs 35mins

Ingredients Nutrition


  1. Rinse chicken livers and pat dry.
  2. Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
  3. Drain and puree in blender.
  4. Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
  5. Set aside.
  6. Melt 1 T.
  7. butter in skillet and cook shallots and garlic until soft.
  8. Add wine, cognac, port and remaining madeira.
  9. Flame and reduce to 1/2.
  10. Remove from heat and cool slightly.
  11. Add clarified butter slowly while beating vigorously with wooden spoon.
  12. Sir in raisins and peppercorns.
  13. Place in buttered 1 1/2 quart pate mold or souffle.
  14. Place bay leaves atop.
  15. Cover with double layer of foil and lid.
  16. Place in boiling water bath.
  17. Bake 325 degrees 3 hours.
  18. Add water as needed.
  19. Remove and cool on rack.
  20. Chill in fridge 1 day before serving.

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