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Chicken Liver Pate with Walnuts and Figs Recipe

Adults will enjoy the sophisticated flavors in this rich pate. The appetizer is fabulous to serve at a wine tasting party.—Wanda Griess, Eagle, Nebraska
TOTAL TIME: Prep: 30 min. + standing YIELD:18 servings


  • 1 cup dry red wine or chicken broth
  • 3/4 cup dried figs
  • 1 pound chicken livers
  • 1 cup reduced-sodium chicken broth
  • 1 small onion, sliced
  • 1 cup butter, softened
  • 3/4 cup chopped walnuts, toasted, divided
  • 2 tablespoons Cognac or brandy
  • 1/2 teaspoon salt
  • Thinly sliced green onions
  • Red leaf lettuce
  • 1 French bread baguette (10-1/2 ounces), sliced and toasted


  • 1. In a small saucepan, bring wine to a simmer. Remove from the heat; add the figs. Let stand for several hours or overnight; drain. Cut figs into quarters. Transfer to a small bowl; cover and refrigerate.
  • 2. Line a 3-cup bowl with plastic wrap and spray with cooking spray.
  • 3. In a large saucepan, combine the chicken livers, broth and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink, stirring occasionally. Drain.
  • 4. Transfer to a food processor; cover and process until coarsely chopped. Add the butter, 1/4 cups walnuts, Cognac and salt. Cover and process until smooth. Transfer to prepared bowl. Cover and refrigerate until firm, at least 3 hours.
  • 5. To serve, unmold pate onto a serving platter. Press remaining walnuts onto sides of pate. Arrange green onions and a few figs on top. Place lettuce around pate. Sprinkle remaining figs over lettuce. Serve with baguette slices. Refrigerate leftovers. Yield: 2-1/3 cups.

Nutritional Facts

2 tablespoons (calculated without onions and lettuce) equals 285 calories, 16 g fat (7 g saturated fat), 114 mg cholesterol, 289 mg sodium, 25 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Chicken Liver Pate with Walnuts and Figs

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Reviewed Apr. 1, 2014

"An absolute winner!! Everyone loved it and was so easy to make."

Reviewed Aug. 5, 2013

"I've made this for 2 very different groups of guests and it "sold out" both times. Guests actually took some home for later. It's pretty and it tastes as good as it looks."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.