Chicken Liver Pâté

Saute the onion in the butter with the thyme, until translucent and soft. Add the chicken livers with the spices, and cook through for 3-5 minutes.
Transfer it all to a bowl, and allow to cool. Meanwhile, pour the alcohol into the hot pan, and deglaze the liver juices by stirring and scraping. Allow to reduce by half, then leave to cool.
Put the cooked liver and onions into a food processor, and add the reduced alcohol sauce. Pulse until smooth, and season well with salt and more white pepper if needed. Pour into a terrine or similar dish, and cool in the fridge for two hours. Serve with a baguette or toasted bread, along with some salads, and enjoy.

2 hr

4 serving

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