Country Chicken Pâté

Country Chicken Pâté

We kept the creamy texture of this lightened classic by using low-fat sour cream and fat-free cream cheese instead of butter and heavy cream. Serve this rich appetizer with a French bread baguette, coarse-grained mustard, and gherkins.

Oxmoor House JUNE 2006

  • Yield: 10 servings


  • 1 teaspoon butter or stick margarine
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, chopped
  • 4 ounces chicken livers
  • 2 tablespoons port or other sweet red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground allspice
  • 1 tablespoon low-fat sour cream
  • 1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
  • 1 (8-ounce) block fat-free cream cheese, cubed and softened
  • Cooking spray


Preheat oven to 325°.

Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.

Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.


Go to Full Version of

Country Chicken Pâté Recipe