Chicken liver pâté with red wine and thyme

Name: Chicken liver pâté with red wine and thyme
Yield: 2 bowls
Cuisine: Slovak
Ingredients: 750 g Chicken liver; 75 g Butter; 300 ml Milk; 2 Bay leaves; 2 Onions; 100 ml Red wine; to taste Dried thyme; to taste Garlic cloves; to taste Salt and pepper

Chicken liver pâté with butter, onion, thyme, and red wine, made by soaking, simmering, and blending the liver. Makes 2 bowls.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 20 min
Servings: 2 bowls
Difficulty: Medium

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Chicken liver pâté with red wine and thyme is a smooth homemade spread for sandwiches, picnics, or a light dinner. First, marinate the liver in milk with garlic for an hour or two, then briefly sauté it with onion and simmer it in the same milk with bay leaves and thyme. Add red wine toward the end and remove the bay leaves so the pâté does not turn bitter. For a deeper color, you can add a little tomato paste. The preparation itself takes about 25 minutes.

Instructions

Tip: tap a step to mark it as done.

Trim the liver and marinate it in the refrigerator for 1–2 hours in the milk with crushed garlic cloves. Peel the onions and sauté them in a skillet for 2 minutes, then add the liver.
After a few minutes, pour in the milk from the marinade along with the two garlic cloves. Add 1–2 bay leaves, thyme, pepper, and salt to taste. Simmer over low heat until the liver is fully cooked.
A few minutes before taking the skillet off the heat, pour in 100 ml of red wine. Remove the bay leaves at this point so the pâté does not turn bitter.
Tip: For a deeper color, add a little tomato paste to the pâté.
Let the liver cool slightly, about 10 minutes, then place it in a blender with the butter. Blend until smooth.
If the mixture is too soft, don't worry; it will firm up quickly in the refrigerator. Serve the pâté on slices of whole-grain bread or baguette, or on crackers.

Tip: For a completely smooth pâté, press the blended mixture through a fine-mesh sieve to remove any membranes and onion fibers.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 122 kcal
Protein: 9.7 g
Carbohydrates: 3.0 g
of which sugars: 1.7 g
Fat: 7.2 g
of which saturates: 3.7 g
Fiber: 0.3 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracia pečeňová paštéta s červeným vínom a tymianom