Easy Chicken liver and Brandy Pate

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 125 g butter
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 2 slices rindless bacon, chopped
• 250 g chicken livers, trimmed
• 1/4 teaspoon dried thyme
• freshly ground black pepper
• 2 tablespoons cream
• 1 tablespoon brandy
• 30 g butter, extra,melted

Topping

• 60 g butter, melted
• 2 tablespoons snipped chives

Directions:

1. Melt butter in a pan, add onion, garlic and bacon.
2. Cook until onion is tender and bacon is cooked.
3. Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
4. Remove from heat.
5. Stir in thyme, pepper, cream, brandy and melted butter.
6. Spoon mixture into a food processor or blender and process until smooth.
7. Pour into serving dishes.
8. -------Topping-------.
9. Pour melted butter over pate.
10. Sprinkle with chopped chives.
11. Refrigerate pate overnight.
12. Stand at room temp 30 minutes before serving.
13. Serve with toast, crackers or crusty french bread.

Reviews

[Norahs Girl]

Devine!

[Donalda]

Made this last night for Christmas Eve munchies and loved it. Very tasty and easy. I added some mushrooms (Baby Bella) while sautéing and my husband and I enjoyed immensely.

[Italiandoe]

I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I've even made this with onion/garlic powder and it was fine. A little extra Brandy doesn't hurt either. The texture is smooth and rich. It is a holiday tradition at our house.