hoyeon
Culinary Explorer
Ingredients:
- 1 lb chicken livers, cleaned and trimmed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons brandy or cognac (optional)
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Baguette slices or crackers for serving
- Fresh parsley for garnish
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for another 2 minutes until fragrant.
- Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 3-4 minutes on each side until they are browned on the outside but still slightly pink on the inside.
- If using, pour in the brandy or cognac and let it simmer for a minute to deglaze the pan and evaporate the alcohol.
- Transfer the cooked chicken livers, onions, and garlic to a food processor. Add the remaining 2 tablespoons of butter, heavy cream, dried thyme, salt, and black pepper.
- Pulse the mixture in the food processor until smooth and creamy. Taste and adjust the seasoning if needed.
- Transfer the pâté to a serving dish or individual ramekins. Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate the pâté for at least 2 hours to allow it to set and flavors to meld.
- Before serving, garnish the pâté with fresh parsley and serve with baguette slices or crackers.
Can already imagine spreading it on some toast. Thanks for sharing, can't wait to give it a try! 
Excited to try making some Creamy Chicken Liver Pâté! Thanks for sharing! 
