Nutrition info - Recipes

Country Chicken Pâté

We've got the perfect spread for the liver lover in you. Prepared with chicken livers and a host of other ingredients, the only thing fancy about this recipe is the taste. Now give it a try tonight. You won't be sorry!

Country Chicken Pâté


For 10 people

  • 1 teaspoon(s) butter
  • 1/2 cup(s) finely chopped onions
  • 2 garlic cloves, chopped
  • 4 ounce(s) chicken livers
  • 2 tablespoon(s) port or other sweet red wine
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) ground allspice
  • 1 tablespoon(s) low-fat sour cream
  • 16 ounce(s) boned, skinned chicken breast, cut into 1/2-inch pieces
  • 8 ounce(s) block fat-free cream cheese, cubed and softened
  • 1 Cooking spray


Preheat oven to 325 degrees. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool. Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 325 degrees for 1 hour or until a thermometer registers 170 degrees. Cool; cover and chill 8 hours. Serve at room temperature.

Nutrition facts

  • Kcal: 118.53 kcal
  • Fibers (g): 0.25g
  • Sodium (mg): 572.95mg
  • Carbs: 4g
  • Fat: 5.35g
  • Saturated fat (g): 1.42g
  • Proteins: 12.12g