A French chicken dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h

Organic sourcing

Chicken livers benefit from organic sourcing due to fewer antibiotics and hormones in organic poultry. Onions are on the EWG Dirty Dozen, so organic is preferred. Thyme is often low-residue, but organic ensures no persistent pesticides.

Ingredients

• 400 g chicken livers
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup dry white wine
• 1/4 cup coconut cream
• to taste sea salt
• to taste black pepper

Method

1. Rinse the chicken livers under cold water and pat dry with paper towels.
2. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until soft.
3. Add the garlic, fresh thyme, and bay leaf; cook until fragrant.
4. Stir in the chicken livers and cook until browned on the outside but still pink inside.
5. Pour in the white wine, bring to a simmer, and let the liquid reduce by half.
6. Discard the thyme and bay leaf. Transfer the mixture to a food processor.
7. Add the coconut cream, salt, and pepper, then blend until smooth and creamy.
8. Taste and adjust seasoning. Chill in the refrigerator for at least 30 minutes before serving.

Notes

• Use duck fat instead of olive oil for a richer flavor.
• Serve the pâté with vegetable crudités for a light starter.
• Leftovers can be stored covered in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.