Classic French Chicken Liver Pâté

Ingredients

Parsley

2 tablespoons, finely chopped

Heavy cream

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon, freshly ground

Thyme

1 teaspoon, dry

Brandy

1/4 cup

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Unsalted butter

1/2 cup, divided

Chicken livers

1 pound

Instructions

1. Melt half of the butter in a large skillet over medium heat.
2. Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the chicken livers to the skillet. Cook until they are browned on the outside but still slightly pink inside, about 5 minutes.
4. Remove the skillet from the heat and carefully add the brandy. Return the skillet to the heat and simmer for an additional 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
5. Transfer the liver mixture to a food processor. Add the remaining butter, thyme, salt, and freshly ground black pepper. Process until the mixture is smooth and creamy.
6. Pour in the heavy cream and add the finely chopped parsley to the food processor. Pulse a few times until these ingredients are well incorporated.
7. Taste the pâté and adjust the seasoning, if needed.
8. Transfer the pâté into a serving dish or individual ramekins and smooth the top with a spatula.
9. Cover the pâté and refrigerate for at least 2 hours. This allows the flavors to meld together and the pâté to firm up.
10. Serve the pâté chilled, as a spread on crusty bread or with your favorite crackers.