paleo chicken liver pate recipe from The Zenbelly cookbook by Simone Miller

Paleo Chicken Liver Pate Recipe – from the Zenbelly Cookbook

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Cuisine: French


  • 8 tablespoons butter, divided
  • 1 cup sliced shallots, about 3 large
  • 1 pound organic chicken livers
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 sprigs thyme
  • ½ cup sherry


  1. Heat a large skillet over medium heat. Melt 2 tablespoons butter and add the shallots.
  2. Saute the shallots for 5 minutes, or until golden brown and softened, stirring often.
  3. Move the shallots to the perimeter of the pan and add the livers to the center. Cook 3 minutes per side, sprinkle with salt and pepper.
  4. Add the sherry and thyme, turn the heat to medium-high, and bring to a simmer.
  5. Cook until the liquid is almost gone, about 5 minutes.
  6. Remove the thyme sprigs and transfer to a food processor. Turn it on and add the remaining butter 1 tablespoon at a time. Chill before serving.