Chicken Liver Pate

This is from tyler's ultimate. i love pate, but i'm the only one in the house who will eat it, so up until now, i've never made it myself. this recipe looked so approachable for a normal home cook, that i decided i could do it. i hope you will too! prep time is hands-on time, cooking time is chilling in the fridge.

Steps

Rinse the livers and pat dry.

Cover with the port , and chill for 2 hours.

Melt 3 tablespoons of the butter in a medium skillet.

Add the shallots , garlic , and thyme.

Cook over medium low heat , stirring , until softened but not browned , about 3 or 4 minutes.

Remove the livers from the port and add to the skillet.

Continue to cook , without browning , until the livers just start to change color , another 3 to 4 minutes.

Add the port and simmer for 2 minutes.

Place the liver mixture in a blender , and puree until smooth.

Add 3 more tablespoons of butter , and puree again until smooth.

Add the cream , and pulse until it is incorporated.

Season with salt and pepper.

Spoon into a 3 cup container and smooth the surface of the pate.

Chill for 1 hour , until it just starts to firm up.

Melt the remaining butter , and pour over the top of the pate , covering it completely.

Refrigerate overnight or up to a week.

Serve on toasted baguette slices or other crusty bread.

Ingredients

chicken liver, port wine, butter, shallots, garlic clove, fresh thyme, heavy cream, kosher salt, fresh ground black pepper