This chicken liver pâté and Chardonnay pairing from Scarborough Wine Co. in the Hunter Valley, NSW, feels effortlessly luxurious.
The pâté is incredibly rich and silky, with a deep, savoury flavour that melts on the tongue and spreads beautifully on crusty bread or toast. And you’ll find that the Chardonnay pairs so well with the pâté as the wine’s bright acidity cuts through the richness and refreshes your palate with each sip.
Together, the combination feels balanced and indulgent at the same time – the pâté providing richness and umami, and the Chardonnay bringing freshness and lift. It’s the kind of pairing that turns a simple grazing board or dinner party starter into something that feels incredibly special.
WINE PAIRING: Many Chardonnays have subtle notes of apple, citrus and sometimes buttery oak, which complement the creamy texture and savoury depth of a pâté.
The 2023 Scarborough 'The Obsessive' Chardonnay has aromas of green pears with salted cashews, white nectarines and overtones of cloves and five spice. The palate showcases upfront flavours of white and yellow stone fruits, followed through by grapefruit acidity and beautiful drying oak tannins with flavours of nutmeg and cloves. It can be enjoyed as a young release with this pâté or, if you are able to cellar, your patience will reward you.
Chicken Liver Pâté with Chardonnay
Recipe by Scarborough Wine Co.
Note that this recipe will require at least 4 hours, or overnight, refrigeration.
30
minutes10
minutes1
cupIngredients
600 g 1 1/3 lb chicken livers (you’ll need 500g cleaned)
100 g 3 1/2 oz butter, softened
2 tbs 1 fl oz brandy
Pinch Pinch freshly grated nutmeg
60 g 4 clarified butter (or ghee), melted and slightly cooled, to preserve (see notes)
Sliced fresh bread, chargrilled or toasted, to serve
Accompaniments (such as almonds, gherkins, green olives and cherry truss tomatoes), to serve
Chardonnay, such as Scarborough ‘The Obsessive’ Chardonnay, chilled, to serve
Method
- Clean chicken livers throughly (see notes for instructions).
- Heat 1 tsp butter in a non-stick frying pan over medium heat until just foaming. Add half the livers and sauté quickly, for about 1-2 minutes on each side, until golden brown yet still quite soft, plump and pink in the middle. Transfer livers to a plate. Repeat browning with another 1 tsp butter and remaining chicken livers.
- Return the first batch of livers to the pan. Increase the heat to high and add the brandy. Ignite the brandy with a match, tilting the pan to spread the flames. After the flames die down, season with salt, freshly ground black pepper and grated nutmeg.
- Transfer the chicken livers to a food processor and blend until smooth. Use a wooden spoon or spatula to press the pâté through a mesh sieve into a bowl to extract any sinews that remain. Discard solids.
- Return the liver mixture to the food processor and add the remaining butter. Blend to combine. Season to taste.
- Press the pâté into a 300ml ceramic pot or 2 smaller pots (about 150ml each). Pour clarified butter on top (to prevent oxidisation) and cover. Place in the fridge to chill for at least 4 hours, or overnight. Serve with hot toast, accompaniments and a glass of chardonnay.
Notes
- To clean chicken livers, cut away any oxidised liver (it will be a greenish colour). Be thorough as even a scrap will make the pâté taste bitter. Pull each lobe away from its connecting threads.
- A layer of clarified butter (melted ghee) on top of the pâté acts as a seal against the air, preventing the pâté from oxidising and discolouring (turning greyish brown). It will also extend its shelf life in the fridge for up to a week.
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