Chicken Liver Pate
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Chicken livers||1 Pound, trimmed|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Assorted crackers/Toast / thinly sliced apples||1 Cup (16 tbs)|
1. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender and golden, about 10 minutes. Stir in garlic and livers; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in brandy; cook 5 minutes longer.
2. In blender or in food processor with knife blade attached, puree chicken-liver mixture, cream, salt, thyme, and pepper until smooth, stopping blender occasionally and scraping down sides with rubber spatula.
3. Spoon mixture into small bowl; cover and refrigerate at least 3 hours or up to overnight. Let stand 30 minutes at room temperature before serving. Serve with crackers, toast, or apples.