Chicken Liver Pate

1. 1

   Rinse the livers and pat dry.

2. 2

   Cover with the Port, and chill for 2 hours.

3. 3

   Melt 3 tablespoons of the butter in a medium skillet.

4. 4

   Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.

5. 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. 6

   Add the Port and simmer for 2 minutes.

7. 7

   Place the liver mixture in a blender, and puree until smooth.

8. 8

   Add 3 more tablespoons of butter, and puree again until smooth.

9. 9

   Add the cream, and pulse until it is incorporated.

10. 10

    Season with salt and pepper.

11. 11

    Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.

12. 12

    Chill for 1 hour, until it just starts to firm up.

13. 13

    Melt the remaining butter, and pour over the top of the pate, covering it completely.

14. 14

    Refrigerate overnight or up to a week.

15. 15

    Serve on toasted baguette slices or other crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.