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Chicken Liver Pate with Walnuts and Figs

Total Time

Prep: 30 min. + standing


2-1/3 cups

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


  • 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.
To make ahead: Pate can be made a day in advance; cover and refrigerate.

Nutrition Facts

2 tablespoons: 285 calories, 16g fat (7g saturated fat), 114mg cholesterol, 289mg sodium, 25g carbohydrate (9g sugars, 3g fiber), 7g protein.

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