Ingredients:

  • 1 pound (450g) chicken livers, cleaned and trimmed
  • 2 tablespoons (30g) unsalted butter, divided
  • 1 tablespoon (15ml) olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) brandy or cognac
  • 1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (15ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Heat 1 tablespoon of butter and olive oil in a skillet over medium heat. Add shallots and cook until softened (about 3-4 minutes). Stir in garlic and cook until fragrant (about 1 minute).
  2. Increase heat to medium-high. Add cleaned chicken livers to the skillet. Sauté until browned on the outside but still slightly pink in the center (about 5-7 minutes). Pour in brandy and cook until evaporated (about 1-2 minutes). Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
  3. Transfer the mixture to a food processor. Add remaining butter and heavy cream. Blend until smooth and creamy. Adjust seasoning if needed.
  4. Spoon the pâté into an airtight container. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Garnish with chopped parsley before serving. Serve chilled.