How to Make the Perfect Pan-Seared Chicken Thighs with Chicken Liver Pate
American · Medium · 55 min · 3 servings
Bone-in skin-on chicken thighs are cooked low and slow in their own rendered fat until the skin reaches perfect crispiness and the meat stays incredibly juicy throughout. The dish is completed with a rich smooth chicken liver pate made from pan-fried livers blended with butter for a luxurious carnivore accompaniment.
Why this recipe works
This Pan-Seared Chicken Thighs with Chicken Liver Pate recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 820 calories with 74g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 whole bone-in skin-on chicken thighs
- 0.75 lbs chicken livers cleaned
- 6 tbsp unsalted butter
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp chicken fat or lard
Step by step instructions
Step 1: Dry and Season the Thighs
Pat the chicken thighs completely dry on all sides using multiple paper towels. Season the skin side very generously with sea salt and black pepper and apply a lighter amount to the underside. Allow them to air-dry on a wire rack in the refrigerator for at least 1 hour before cooking.
Step 2: Cook the Chicken Thighs
Place the thighs skin-side down in a cold cast iron skillet. Turn the heat to medium and allow the fat to slowly render for 20 minutes without moving them. Flip once and cook for an additional 15 minutes until the internal temperature reaches 165 degrees Fahrenheit and the skin is deeply golden.
Step 3: Make the Chicken Liver Pate
In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Add the cleaned chicken livers seasoned with salt and cook for 3 minutes per side until browned outside but still slightly pink inside. Transfer to a blender with the remaining 4 tablespoons of softened butter and blend until completely smooth and silky.
Step 4: Rest and Serve
Allow the chicken thighs to rest for 5 minutes before serving. Spoon the warm liver pate into a small dish or ramekin and serve it alongside the crispy thighs. Drizzle the rendered chicken fat from the pan over the thighs before serving for extra richness.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken livers → duck livers
- unsalted butter → ghee
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Starting the chicken thighs in a hot pan which causes the skin to seize up and stick before the fat has a chance to render properly
- Overcooking the chicken livers until they are completely gray inside which gives the pate a grainy dry texture instead of being silky smooth
Nutrition facts
Per serving: 820 calories, 74g protein, 2g carbs, 58g fat, 0g fiber.
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