Prep Time: 30 mins
Total Time: 1 hrs
Servings: 4-6
Ingredients
125gbutter
1largeonion, chopped
2clovesgarlic, crushed
2slicesrindless bacon, chopped
250gchicken livers, trimmed
1/4 teaspoondried thyme
freshly ground black pepper
2tablespoonscream
1tablespoonbrandy
30gbutter, extra,melted
Topping
60gbutter, melted
2tablespoonssnipped chives
Directions
Melt butter in a pan, add onion, garlic and bacon.
Cook until onion is tender and bacon is cooked.
Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
Remove from heat.
Stir in thyme, pepper, cream, brandy and melted butter.
Spoon mixture into a food processor or blender and process until smooth.
Pour into serving dishes.
——-Topping——-.
Pour melted butter over pate.
Sprinkle with chopped chives.
Refrigerate pate overnight.
Stand at room temp 30 minutes before serving.
Serve with toast, crackers or crusty french bread.
Reviews
“Devine!”
“Made this last night for Christmas Eve munchies and loved it. Very tasty and easy. I added some mushrooms (Baby Bella) while sautéing and my husband and I enjoyed immensely.”
“I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I’ve even made this with onion/garlic powder and it was fine. A little extra Brandy doesn’t hurt either. The texture is smooth and rich. It is a holiday tradition at our house.”
“i am always trying to intrest my 13 year old son in different liver dishes and this one topped them all! didn’t have dried or fresh tyme so i used fresh oreageno and parsley and it was still the best ever!!”