Charcuterie 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.

• Ready In: 24 hrs 15 mins
• Serves: 8

Ingredients

• 1  lb chicken liver
• 6  tablespoons port wine
• 14  tablespoons butter (1 3/4 sticks)
• 2  shallots, chopped
• 1  garlic clove, crushed
• 1  teaspoon fresh thyme, chopped
• 1⁄4 cup heavy cream
•  kosher salt
•  fresh ground black pepper

Directions

1. Rinse the livers and pat dry.
2. Cover with the Port, and chill for 2 hours.
3. Melt 3 tablespoons of the butter in a medium skillet.
4. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
5. Remove the livers from the Port (reserve 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.
6. Add the Port and simmer for 2 minutes.
7. Place the liver mixture in a blender, and puree until smooth.
8. Add 3 more tablespoons of butter, and puree again until smooth.
9. Add the cream, and pulse until it is incorporated.
10. Season with salt and pepper.
11. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
12. Chill for 1 hour, until it just starts to firm up.
13. Melt the remaining butter, and pour over the top of the pate, covering it completely.
14. Refrigerate overnight or up to a week.
15. Serve on toasted baguette slices or other crusty bread.