Chicken Liver Pâté with Figs and Walnuts
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant chicken liver pâté with figs and walnuts combines rich, buttery textures with the natural sweetness of fruit. By simmering the livers in a savoury broth and blending them with Cognac, you create a deeply flavoured spread that rivals any bistro classic. The addition of red wine-soaked mission figs and crunchy toasted walnuts provides a sophisticated contrast, making this dish a standout centrepiece for your next dinner party or festive gathering.
As a high-protein starter, this pâté is surprisingly simple to prepare in advance, allowing the flavours to develop and the texture to firm up in the fridge. Serving it on a bed of crisp red leaf lettuce with warm, toasted baguette slices adds a lovely crunch. It is a nutritious yet indulgent choice for those who appreciate traditional charcuterie with a contemporary, fruity twist.
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Ingredients for Chicken Liver Pâté with Figs and Walnuts
Nonstick vegetable oil spray
450g chicken livers, trimmed
240ml canned low-salt chicken broth
1 small onion, thinly sliced
cup (2 sticks) unsalted butter, room temperature
1 tablespoon Cognac
1 1/4 teaspoons salt
240ml dry red wine
180ml dried black Mission figs
1/2 cup chopped toasted walnuts
Fresh chives (for garnish)
Red leaf lettuce (for garnish)
1 French-bread baguette, sliced, toasted
How to make Chicken Liver Pâté with Figs and Walnuts
Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.
Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)
Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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