Appetizers/ Meat & Poultry/ Poultry, Game

Chicken Liver Pâté with Mushrooms and Sage served with Fig Preserves

Prepared ahead of time and chilled, this pâté makes an excellent luncheon or buffet dish sliced thick and served on bread of your choice or on lettuce leaves. Serve it with Fig Preserves.

Bread with chicken liver patee withmushrooms and sage

Chicken Liver Pâté with Mushrooms and Sage served with Fig Preserves

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  • 3 Tbs. extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 small garlic clove, crushed
  • 1 lb chicken livers, trimmed of membranes and connective tissue
  • 1lb mushrooms, sliced
  • 2 carrots, cubed
  • Salt and freshly ground pepper, to taste
  • 1/4 cup red vine
  • 1/2 cup chicken broth, if needed
  • 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
  • sage for garnish
  • fig preserves for serving
  • bread of your taste



In a large frypan over medium heat, warm the olive oil. Add the onion, carrots, and mushrooms, and sauté until soft, about 10 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt, and stir to coat with the oil. Then add the wine and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and no longer pink inside, 10 to 15 minutes.


Using a food processor, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.


Garnish with sage.

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  • Reply
    December 16, 2011 at 4:55 am

    I'm not a fan of chicken livers, but you made this look delicious and the recipe does look tasty!

  • Reply
    December 16, 2011 at 6:14 pm

    I love liver pate , and your presentation with the mushroom slices is gorgeous 🙂

  • Reply
    December 18, 2011 at 8:09 pm

    My family and I love to eat liver pate! This looks so delicious, I love your presentation. I need to try it with some fig jam 🙂

  • Reply
    December 30, 2011 at 8:03 pm

    Making this today, I can't wait! What I really want to know is where you got the beautiful little blue jar??

  • Reply
    January 3, 2012 at 2:35 pm

    Danomite, please let me know how did you liked it? I got this blue jar from local Thrift Shop-))

  • Reply
    Ashley Courtien
    November 14, 2012 at 6:20 am

    how long does this hold and does it need to sit before serving? cold or at room temp? can you email me I want to make this for thanksgiving I have home made fig jam <3

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