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Chicken Pate with Rosemary, Sage and White Wine
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
The perfect pate, made with chicken livers, fresh herbs, butter and white wine. Serve warm or chilled with toasted sourdough. Makes about 2 cups and stores well in the fridge or freezer.
Author: Back To The Book Nutrition
  • 6 Tbsp pastured butter
  • 2 cloves garlic minced
  • 1/2 of one large yellow onion chopped
  • 1/2 pound white mushrooms washed and chopped
  • 1/2 pound pastured chicken livers chopped into 1" pieces
  • 1/3 cup white wine
  • 1/2 Tbsp fresh lemon juice
  • 1/8 tsp cayenne pepper
  • 1/4 tsp dry mustard
  • 1 tsp chopped fresh dill weed
  • 1 Tbsp chopped fresh rosemary
  • 1/2 Tbsp chopped fresh sage
  • 3 oz cultured cream cheese or cream fraiche
  • 3/4 tsp sea salt
  • 1/8 tsp black pepper
  1. Melt butter in a large skillet, then add garlic, onion, mushrooms and livers. Saute until vegetables are softened and livers are no longer pink.
  2. Add wine, lemon juice, cayenne, mustard, dill, rosemary and sage. Simmer until about half the liquid has evaporated.
  3. Turn heat off. Add cream cheese/cream fraiche and season with salt and pepper.
Recipe Notes

I love this served warm with sourdough crostini, but it also makes an excellent cold sandwich spread!