Chicken Liver Pâté 2 oz butter 1 medium onion, peeled and chopped 1 garlic clove, chopped finely 1 lb chicken livers 4 oz streaky bacon, chopped pinch dried mixed herbs 6 tbsp red wine 1 tsp brown sugar salt and pepper   Gently melt the butter, fry onion and garlic until soft. Add the chicken livers and bacon, fry gently for 5-10 minutes. Add the herbs, wine, sugar and seasoning, bring to the boil then simmer for 10 minutes. Allow to cool. Liquidise in blender until smooth. Place in serving dish, chill before serving with hot toast. Back To Recipe Index. Back To My Main Page.