Go Back
+ servings
Pâté Recipe Pork and Chicken Livers

Pork and Chicken Liver Pâté

This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.
Prep Time 15 mins
Cook Time 1 hr
Total Time 5 hrs 15 mins
Course Appetizer
Cuisine French, Provencal
Servings 8 people


  • 430 g (15 oz) Pork fillet
  • 350 g (12 oz) Pork back-fat
  • 500 g (17 oz) Chicken Livers
  • 2 Egg
  • 50 ml (1.5 oz) Cognac
  • 2 Garlic Cloves finely chopped
  • 2 Shallots
  • 25 cl (8 oz) Cream
  • ¼ tsp Herbes de Provence
  • ¼ cup Flat leaf parsley coarsely chopped
  • Salt and Pepper


  • Preheat oven to 180C (350F).
  • Finely chop pork fillet and transfer to a bowl.
  • Chop pork back-fat and chicken livers and add to bowl.
  • Add egg, cream, Cognac, garlic, shallots, “herbes de provence” and parsley, season to taste, mix well to combine .
  • In a terrine, press meat mixture down.
  • Bake until an inserted metal skewer feels hot to touch (1 1/2 hours) or until a meat thermometer reads 70C (160F).
  • Cool in pan, then refrigerate, weighted down with food cans, until chilled and firm (about 3-4 hours).
  • Slice and serve.
    Pâté Recipe Pork and Chicken Livers
Tried this recipe?Let us know how it was!