Written by Katy Prescott

Chicken Liver Pâté with Thyme & Orange, Hazelnut Crumble & Seared Pears

A Chardonnay recipe pairing Jules Taylor Wines 
#WITHLOVEFROMJULES

SILKY, RICH, AND MADE FOR A GLASS OF CHARDONNAY

This is the pâté you make when you want the evening to feel a little bit special. Silky and rich, and lifted with orange zest and fresh thyme, it mirrors the complexity and weight of Jules' Chardonnay with the citrus notes keeping every mouthful bright. The dish is finished with with a rustic hazelnut crumble and pears seared until sticky and golden for an easy yet decadent dish that will make any occasion feel a little bit fabulous.

It's the kind of recipe that becomes a go-to: perfect for picnics, platters or pot-luck dinners. Just grab yourself a bottle of Chardonnay - and remember the cook always gets the first glass!

The recipe

Serves 4–6

Ingredients

  • 40g butter
  • 1 large onion, finely diced
  • 1 clove garlic, sliced
  • 1 Tbsp fresh thyme leaves
  • 250g chicken livers
  • 2–3 Tbsp brandy, cognac or whiskey
  • ¼ cup cream
  • 1 tsp orange zest
  • Cracked pepper and sea salt
  • ½ cup hazelnuts
  • 30g salted butter
  • 2 slices French bread, ciabatta or sourdough, roughly torn (about 1 cup torn pieces)
  • 2–3 pears, halved, cored and sliced
  • Olive oil, a splash of wine, drizzle of manuka honey
  • Crusty bread, to serve/span

Method

Heat the butter in a frying pan, add the onion, garlic and thyme, and cook over a low to medium heat for about 5 minutes until soft and fragrant.

Increase the heat and add the chicken livers. Sauté until caramelised on the outside and just pink inside.

Add the brandy and allow it to burn off for a minute or two. Stir through the cream and orange zest, season well.

Remove from the heat, cool for 10 minutes, then transfer to a blender or food processor and blitz until smooth. (For an extra-smooth pâté, pass it through a sieve after blending.) Transfer to a container, cover and chill.

Sauté the hazelnuts and torn bread in the 30g of butter until golden and toasted. Cool, then finely chop to create a rustic crumble.

Heat butter in a shallow pan and sear the pear slices until golden. Add a splash of wine, a drizzle of honey and cracked pepper, and heat until bubbling and glossy.

Transfer the pâté to a serving dish, top with a few pear slices and a sprinkle of hazelnut crumble. Serve with crusty bread slices and chilled Chardonnay.

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Why this pairing works

Chardonnay's weight and creamy texture stand up beautifully to the richness of chicken liver pâté, while its citrus and stone-fruit notes echo the orange zest and seared pears on the plate. A touch of oak, where present, plays nicely against the toasted hazelnut crumble. Serve well chilled for the best balance.

Recipe FAQs

What wine goes best with chicken liver pâté?

Chardonnay is a classic match. Its richness and texture stand up to the intensity of liver, while its natural acidity keeps the pairing fresh rather than heavy.

Can I make chicken liver pâté ahead of time?

Yes — this pâté keeps well covered in the fridge for up to 3 days, making it an ideal make-ahead option for entertaining or picnics.

Why do you add brandy to chicken liver pâté?

Brandy (or cognac or whiskey) adds depth and a subtle warmth that balances the richness of the livers, and it's a classic technique in French-style pâté.

Can I freeze chicken liver pâté?

Yes, this pâté freezes well for up to a month. Thaw it in the fridge overnight and bring to room temperature before serving for the best texture.

Bring it to your table

Whether it's pre-dinner drinks, a grazing platter or a picnic in the vines, this pâté and a chilled glass of Chardonnay is a pairing worth repeating.

Find Jules Taylor Chardonnay at your nearest stockist, or shop directly online.

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