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Meat, South and mountains

Chicken liver gateau with tomato sauce and rice

Chicken liver gateau is a soft savory flan made from blended chicken livers, baked in a water bath, topped with tomato sauce and served with rice. For 4 people, it takes 75 minutes and medium skill, at €2.60 per serving. Success depends on a gentle water bath cooking and blending the livers just enough to keep a slight texture.

A classic Lyon dish tonight, chicken liver gateau, a kind of soft savory flan topped with tomato sauce, served with rice.

Chicken liver gateau with tomato sauce and rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This Lyon dish combines the softness of a flan with the bold taste of chicken liver, mellowed by milk, cream, and eggs. Cooking it in a water bath gives it a tender, almost wobbly texture, nothing like a firm classic terrine. The tomato sauce brings acidity that balances the richness of the liver, and the rice soaks everything up without overpowering it.

It's a fall and winter dish, the kind you make on a Sunday when you have time to watch over a gentle bake. It takes a bit of organizing between the flan, the sauce, and the rice, but nothing tricky. Mon Chou suggests it for weeknights when you want a grandmother style dish without digging up a dusty old recipe.

The ingredients

4 people

Butcher

  • chicken livers 300 g

Dairy

  • eggs 4
  • milk 20 cl
  • heavy cream 10 cl
  • butter 20 g

Fruits and vegetables

  • garlic 1 cloves
  • parsley 1 sprig
  • onion 1

Pantry

  • tomato pureeoften in the pantry 400 g
  • riceoften in the pantry 300 g
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The step by step recipe

  1. Blend the chicken livers with the garlic, parsley, eggs, milk, and cream, then season with salt and pepper.

    Pass the mixture through a sieve for a silky texture.

  2. Butter a loaf pan, pour in the mixture, and bake in a water bath at 160°C. 45 min

    The water should reach halfway up the pan.

  3. Meanwhile, sauté the chopped onion, add the tomato puree, and let it simmer. 20 min

    A pinch of sugar corrects the puree's acidity.

  4. Cook the rice in boiling salted water, then drain it. 11 min

    Rinse it if you want nicely separated grains.

  5. Let the gateau rest, unmold it, slice, and top with hot tomato sauce.

    The gateau unmolds more easily when still warm.

Our tips to get it right

  • Use chicken livers that are truly fresh, their smell should stay neutral, otherwise the flan will taste too strong.
  • Let the blended mixture rest a few minutes before pouring it into the pan, this prevents air bubbles during baking.
  • Check doneness by inserting a knife tip into the center of the flan, it should come out clean, with no liquid clinging to it.

The variations

  • Swap the chicken livers for rabbit livers, the flavor is milder and less distinctive.
  • For a meat free version, replace the livers with 300g of blended, sautéed mushrooms, the flan will be lighter but keep its texture.
  • To save time, bake the flan in small individual molds, which cuts the baking time down to about 25 minutes.

What to serve it with

  • A green salad with vinaigrette
  • A glass of red grape juice
  • Steamed green beans

Storage

The gateau keeps for 2 to 3 days in the refrigerator in a sealed container, sauce stored separately. It freezes well without the tomato sauce, for up to 2 months. Reheat it gently in a water bath or a low oven so it doesn't dry out.

Questions about this dish

Can you use pork liver instead of chicken liver?

Yes, but the flavor will be stronger and the flan less tender. Blend it a bit longer to balance out its firmer texture.

Can you make the flan ahead of time?

Yes, you can bake it the day before and keep it in the refrigerator. Reheat it gently in the oven or a water bath before topping with hot sauce.

Why blend the livers gently instead of fully smooth?

A perfectly smooth texture makes the flan feel bland, almost like a store bought mousse. Keeping a slight grain reminds you that it's made from real liver.

Can the flan be frozen?

Yes, without the tomato sauce, for up to 2 months in an airtight container. Let it thaw in the refrigerator before reheating it gently.

How long does it take to make a chicken liver gateau with tomato sauce and rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken liver gateau with tomato sauce and rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken liver gateau with tomato sauce and rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

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