10 servings

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.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

ischade's Review

October 09, 2009
Very good, but I did modify. I used reduced fat cream cheese (not fat free) and nearly doubled the chicken livers. Also omitted the cinnamon. Bringing it to room temp before serving is key. Served with a nice chewy baguette, some pickles and coarse mustard.

September 13, 2016
Country pate is not spreadable.  It is suppose to be sliceable and served on baguette with mustard and pickles

nquilting's Review

December 11, 2009
This was easy to make and tastes amazing! I did cook it in a pate' Terrine and it's shape held together perfectly! Party tonight loaded with compliments..25 people ate it into the plate! Good one for sophisticated tastes.

DWidener's Review

May 01, 2012
Just wonderful although I used regular sour cream and cream cheese I think it would be great either way. I was hesitant about the spices but they were wonderful and took the dish to the next level.

Something went wrong

September 16, 2015
I don't know where mine went wrong.  I followed the recipe and after it turned out, read it again to see where I messed up, I can't find it.  Mine was working great until I baked it.  once it cooled it was solid like a meatloaf that could be sliced, not creamy like a dip like I'm familiar with.  The flavors were all there, but the consistency is not and I can't see where I messed up to give it a try again.  Had to toss it out.