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1
Rinse and drain the chicken livers.
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2
Place in a bowl with the buttermilk, cover, and let sit, refrigerated, for several hours or overnight.
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3
Drain and pat dry.
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4
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100).
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5
Add the shallots and cook and stir for about 3 minutes, until they begin to soften.
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6
Add the garlic and continue to cook and stir for 1 minute more.
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7
Add the chicken livers, season with salt and pepper to taste, and cook and stir for 3 to 4 minutes, until the livers are brown all over but still slightly pink on the inside.
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8
Add the brandy, parsley, and thyme and cook and stir for about 1 minute, until the brandy reduces slightly.
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9
Remove from the heat and let cool to room temperature.
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10
Combine the liver mixture and cooking liquid in a food processor and add the cream.
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11
With the motor running, add the remaining 6 tablespoons softened butter, 1 tablespoon at a time, until smooth and incorporated.
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12
Spoon the mixture into a 2-cup mold and spread evenly.
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13
Pour the melted butter over the top and add a few sprigs of thyme for garnish.
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14
Refrigerate for at least 2 hours or overnight, until firmly set.
