Creamy Chicken Pâté

If you have a food processor, this rich, buttery pâté can be made in just a few minutes and then left to cook while you get on with the rest of your day. It makes an excellent lunch with bread and salad and will keep for several days in the fridge.

Serves 3-4

25 g/1 oz/2 tbsp softened butter, plus extra for greasing
½ small onion or 1 shallot, chopped, or 15 g/½ oz frozen diced onion
15 ml/1 tbsp sherry or brandy
1 egg
225 g/8 oz chicken livers
1 skinless, boneless chicken breast, about 175 g/6 oz
30 ml/2 tbsp crème fraîche or double (heavy) cream
2.5 ml/½ tsp dried thyme or mixed herbs
Salt and freshly ground black pepper


  1. Lightly grease a 600 ml/1 pint/2½ cup terrine or heatproof dish (first make sure that it will fit in the ceramic cooking pot) and line with non-stick baking parchment. Place an upturned saucer or metal pastry (paste) cutter in the bottom of the pot. Pour in about 2.5 cm/1 in of very hot (not boiling) water, then turn on the slow cooker to High.
  2. Put the onion or shallot in a food processor with the sherry or brandy. Break in the egg and process for about 1 minute or until the onion is finely chopped.
  3. Roughly chop the chicken livers, removing any discoloured pieces or stringy bits, and add to the food processor. Chop the chicken breast into small pieces, then add to the food processor with the butter. Process until fairly smooth, then add the crème fraîche or cream and the herbs. Season with salt and pepper. Process briefly again until mixed.
  4. Spoon the pâté mixture into the prepared dish and level the top. Cover with clingfilm (plastic wrap) or lightly greased foil, then place in the pot and pour in enough boiling water to come two-thirds of the way up the dish. Cook for 2½-3 hours or until firm in the centre.
  5. Carefully remove the dish from the pot and place on a wire cooling rack. When cool, chill in the fridge for at least 2 hours.
  6. Run a palette knife around the edge of the dish and turn out the pâté. Remove the lining paper and cut the pâté into portions. Serve with melba toast or French bread.


Remaining servings
Wrap each portion in clingfilm or foil and either keep chilled in the fridge for up to 3 days or freeze for up to a month. If frozen, defrost in the fridge for several hours or overnight.