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Chicken Liver Pate with Walnuts and Figs

 Chicken Liver Pate with Walnuts and Figs
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
18 ServingsPrep: 30 min. + standing


  • 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


  • 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.
  • Line a 3-cup bowl with plastic wrap and spray with cooking spray.
  • 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.

2 of 2

Chicken Liver Pate with Walnuts and Figs (continued)

Directions (continued)

  • 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.
  • 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.
To Make Ahead: Pate can be made a day in advance; cover and refrigerate.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.