Quick Chicken Liver Pate

I love this pate! This recipe makes quite a bit so it's great for parties or potlucks. Serve with baguette slices.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 2  teaspoons butter
• 3  green onions, including tops,thinly sliced
• 1  lb chicken liver
• 1⁄2 cup dry red wine
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon pepper
• 2  tablespoons  chopped parsley
• 1  cup butter, diced,at room temperature
•  additional chopped parsley

Directions

1. In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
2. Add chicken livers; cook, turning, until browned.
3. Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
4. Add the 2 T parsley.
5. Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
6. Cover and refrigerate for at least 3 hours or for up to 4 days.
7. Garnish with additional parsley, if desired.