Chicken Liver Pate'

Chicken Liver Pate' with a rich, mellow flavor and a smooth creamy texture... sure to make your guests think you spent hours in the kitchen!

1lb chicken liver
¼ cup Brandy, Cognac or Calvados (apple brandy)
6 tbsp butter divided
½ cup shallots chopped
1 tsp thyme
¼ cup cream

• Saute chicken livers and shallots 2-3 minutes.
• Deglaze the pan with brandy - increase to high heat let boil. 
• Reduce heat, cook 1-2 minutes turn off heat and allow to cool.
• In a food processor combine and blend all ingredients including chicken livers.
• Pack the Pate' into a ramekin.
• Cover and refrigerate 1-2 hours.

Serve with toast points or crackers.
 
Wine Paring: Pinot Noir or French Bordeaux
 

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