I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast.

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Ingredients

Directions

  • In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.

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  • Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

Nutrition Facts

160.28 calories; 6.53 g protein; 2.87 g carbohydrates; 13.62 g fat; 133.36 mg cholesterol; 227.32 mg sodium.Full Nutrition


Reviews (13)

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Most helpful positive review

12/17/2007
This is the best liver pate!!! It is truly the perfect combination of ingredients and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!
(25)

Most helpful critical review

02/08/2010
ate about a tenth of it and discarded the rest after a few weeks in the fridge. renata thought it was okay.
(7)
17 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 2
  • 2 Rating Star 1
12/17/2007
This is the best liver pate!!! It is truly the perfect combination of ingredients and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!
(25)
02/13/2009
Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic gloves and cooked them with wine and the livers. Outstanding!
(20)
03/19/2010
The pate was delicious. I would suggest using additional pistachios left whole and divide the mixture into small chafing dishes for serving before refrigerating.
(14)
07/06/2009
Absolutely delicious! No more store-bought for me. I used real onion and garlic instead of the powdered. Used 1/3 cup of wine 95% fat-free cream cheese. Butter-flavoured margarine instead of butter. I served this after only chilling for almost two hours; I think overnight would be best but it still tasted amazing. Great recipe!
(9)
08/22/2011
This pate is the BEST pate I've ever had. The only change was that I sauteed an onion in the butter on low heat for about 30 minutes before adding the liver and fresh garlic. I used organic chicken liver and organic onion bullion. I also substituted cooking sherry for the wine. Even if you don't like liver you'll love this!
(9)
12/16/2010
This was a good recipe and the pate tasted great. I was a little nervous because the picture turned me off a little but tried it anyway glad I did! I did everything to the same but squeezed a little pate on a cracker for a nice presentation.
(9)
12/24/2009
fantastic! fantastic! all the way! i used fresh ingredients too. i've been looking for a good pate recipe for a while now. thanks for this. its a keeper!
(8)
11/18/2010
I really liked it!
(8)
07/16/2009
Excellent recipe for my first pate. I also used fresh red onion and fresh garlic. It firmed up well and was just divine. A
(8)