Chicken Pâté Recipe from France with Brandy and Rice

Chicken Pâté

Chicken Pâté Recipe from France with Brandy and Rice
Region / culture: France | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 6


Chicken Pâté
Chicken Pâté

Chicken pâté is a delicious and elegant dish that is perfect for entertaining or as a special treat for yourself. This creamy and flavorful spread is made with cooked chicken, rice, brandy, and a blend of herbs and spices. It can be served as an appetizer or as part of a charcuterie board.


Pâté originated in France and has been enjoyed for centuries as a luxurious and indulgent dish. Originally made with liver, pâté has evolved to include a variety of ingredients, including chicken. Chicken pâté is a popular variation that is loved for its rich and savory flavor.


How to prepare

  1. Combine chicken, rice, brandy, onion, chives, Worcestershire sauce, salt, poultry seasoning, and sage in a food processor or blender; process until smooth.
  2. Shape the mixture into a round shape or fill a small decorative mold coated with cooking spray.
  3. Cover and chill for 1 to 2 hours or until ready to serve.
  4. Serve the pate on lettuce leaves.
  5. Sprinkle with paprika and garnish with red onion rings.
  6. Serve with chutney on rice cakes or Melba rounds.


  • Add chopped nuts or dried fruits for added texture and flavor.
  • Substitute the brandy with white wine or chicken broth for a different taste.
  • Experiment with different herbs and spices, such as thyme or rosemary, to customize the flavor of the pâté.

Cooking Tips & Tricks

Make sure to use cooked chicken for this recipe to ensure a smooth and creamy texture.

- Adjust the seasonings to taste, adding more salt or herbs as needed.

- For a smoother pâté, process the mixture in a food processor until it reaches your desired consistency.

- Chill the pâté for at least 1 to 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve chicken pâté on lettuce leaves with sliced red onion rings and ripe olives for a beautiful presentation. Pair with chutney and miniature rice cakes or Melba rounds for a delicious combination of flavors and textures.

Cooking Techniques

Use a food processor or blender to achieve a smooth and creamy texture.

- Shape the pâté into a round shape or use a decorative mold for a more elegant presentation.

- Chill the pâté before serving to allow the flavors to develop.

Ingredient Substitutions

Use turkey or pork as a substitute for chicken.

- Substitute the rice with breadcrumbs or crackers for a different texture.

- Replace the Worcestershire sauce with soy sauce or balsamic vinegar for a unique flavor profile.

Make Ahead Tips

Chicken pâté can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover and chill until ready to serve.

Presentation Ideas

Serve chicken pâté on a platter with crackers, bread, and fresh vegetables for a beautiful and appetizing display. Garnish with fresh herbs or edible flowers for an extra touch of elegance.

Pairing Recommendations

Pair chicken pâté with a crisp white wine or a sparkling rosé for a refreshing and complementary combination. Serve with a side of pickles or cornichons for a tangy contrast to the rich and creamy pâté.

Storage and Reheating Instructions

Store leftover chicken pâté in an airtight container in the refrigerator for up to 3 days. To reheat, allow the pâté to come to room temperature before serving or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of chicken pâté contains approximately 120 calories.


Each serving of chicken pâté contains approximately 6 grams of carbohydrates.


Each serving of chicken pâté contains approximately 5 grams of fats.


Each serving of chicken pâté contains approximately 10 grams of proteins.

Vitamins and minerals

Chicken pâté is a good source of iron, vitamin B12, and zinc.


This recipe contains chicken and may not be suitable for those with poultry allergies.


Chicken pâté is a rich and flavorful dish that is high in protein and low in carbohydrates. It is a great source of essential vitamins and minerals, making it a nutritious option for a snack or appetizer.


Chicken pâté is a delicious and versatile dish that is perfect for any occasion. With its creamy texture and rich flavor, it is sure to impress your guests and satisfy your cravings. Enjoy this elegant spread on its own or as part of a charcuterie board for a truly indulgent experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chicken Pâté. It was many years ago, when I was just a young girl visiting my aunt in France. My aunt was an amazing cook, and she always had the most delicious dishes ready for us to enjoy.

One day, as I was helping her in the kitchen, she pulled out a recipe book that was filled with all sorts of traditional French recipes. She told me that she was going to teach me how to make her famous Chicken Pâté, a dish that was a family favorite. I was thrilled at the prospect of learning how to make such a sophisticated and elegant dish.

My aunt began by showing me how to prepare the ingredients. We started by sautéing finely chopped onions and garlic in butter until they were soft and fragrant. Then, we added diced chicken livers and cooked them until they were browned on the outside but still pink and moist on the inside.

Next, we seasoned the mixture with salt, pepper, and a generous splash of brandy. The aroma that filled the kitchen as the brandy sizzled and evaporated was intoxicating. My mouth watered in anticipation of the rich and complex flavors that were about to come together.

Once the chicken livers were cooked through, we transferred them to a food processor and blitzed them until they were smooth and creamy. My aunt added a dollop of cream and a knob of butter to the mixture, which gave it a velvety texture and a luxurious richness.

We spooned the pâté into small ramekins and smoothed the tops with a spatula. My aunt explained that the pâté needed to be chilled in the refrigerator for at least a few hours to set and develop its flavors. I could hardly wait to taste the finished product.

When the pâté was finally ready, my aunt presented it to me with a flourish. The smooth, velvety texture of the pâté was a delight to behold, and the aroma was simply heavenly. I took a small spoonful and savored the rich, earthy flavor of the chicken livers, the subtle sweetness of the onions and garlic, and the warm, mellow undertones of the brandy.

I was hooked. From that moment on, Chicken Pâté became one of my favorite dishes to make and share with friends and family. I experimented with different variations, adding herbs, spices, and even a splash of cognac to the mixture. Each time, the pâté turned out beautifully, and I received rave reviews from everyone who tasted it.

Over the years, I have made Chicken Pâté for countless dinner parties, potlucks, and special occasions. The dish never fails to impress, and it always disappears quickly from the table. I have passed the recipe down to my own children and grandchildren, and I hope that they will continue to enjoy making and sharing this delicious dish for generations to come.

As I sit here reminiscing about that fateful day in my aunt's kitchen, I am filled with gratitude for the wonderful memories and experiences that cooking has brought into my life. I am grateful for the opportunity to learn from my aunt and to pass on the knowledge and love of good food to those around me.

And so, the story of how I learned to make Chicken Pâté remains a cherished part of my culinary journey. It is a reminder of the joy and satisfaction that come from creating something delicious and sharing it with others. And it is a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.


| Brandy Recipes | Chicken Recipes | French Appetizers | French Recipes | French Snacks | Meat Appetizer Recipes | Pâté Recipes | Rice Recipes |

Recipes with the same ingredients

(5) Gjuvech