Pan-Seared Chicken Thighs with Chicken Liver Pate
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.
Crispy-skinned chicken thighs paired with a rich silky chicken liver pate made entirely from animal products.
Nutrition per serving
Ingredients
main
pate
seasoning
fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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