This delicious variation on classic chicken liver pate uses our local aperitif, Pineau des Charentes. Adding the alcohol to the mixture while cooking gives an intense flavour to the meats and a lovely velvety texture.
While this divine tipple is featuring more and more on British cocktail menus you may not find it everywhere so we suggest using a good Cognac as an alternative. Perfect for family occasions as you’ll need to prepare the pate the day before serving and refrigerate overnight to set.
125g of butter
( leave 25g of melted butter aside for the topping )
500g of chicken livers
1 crushed clove of garlic
2 large sprigs of fresh thyme or 1 tablespoon of dried
200g of smoked bacon cut into small chunks
125 ml glass of pineau des charentes/or cognac if not available
Handful of bay leaves for decoration
Cut up the chicken livers
Melt 100g of the butter in a frying pan and add the livers, bacon, garlic and thyme. If using fresh thyme, run the leaves through your finger and thumb and discard the stalks. Pour in the pineau or cognac.
Cook over a moderate heat until the livers are cooked through and the pan juices have evaporated.
Pour the contents of the frying pan into a blender and blitz to a smooth paste.
Line your terrine dish with cling film then pour the blended mixture into the dish leaving enough room for the butter topping.
Pour the remainder of the melted butter over the top to seal and decorate with bay leaves and a spring of thyme to finish.
Refrigerate overnight to set.
Serve with small guerkins or cornichons and a dollop of homemade chutney with toasts and a lightly dressed salad.