What you'll need:
- 1 small onion, finely chopped
- 15g good quality butter
- 400g chicken livers, chopped
- 1 tsp white pepper
- A pinch of allspice
- 50ml sherry, port or brandy
- 1 sprig of thyme, picked and chopped
Time: 2 hours
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
There you have it -- a simple recipe for Chicken Liver Paté!
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