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Chicken Pate with Rosemary, Sage and White Wine

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  • Melt butter in a large skillet, then add garlic, onion, mushrooms and livers. Saute until vegetables are softened and livers are no longer pink.
  • Add wine, lemon juice, cayenne, mustard, dill, rosemary and sage. Simmer until about half the liquid has evaporated.
  • Turn heat off. Add cream cheese/cream fraiche and season with salt and pepper.
  • Transfer the cooked mixture to a food processor and buzz it a bit until it's the consistency of a dip/spread. (optional)


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