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1
In a large skillet, melt 4 tablespoons of the softened butter.
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2
Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
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3
Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes.
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4
Add the Marsala and simmer for 2 minutes.
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5
Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes.
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6
Remove from the heat and let the skillet mixture cool for 5 minutes.
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7
Transfer 10 of the livers to a plate.
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8
Transfer the contents of the skillet to a blender and puree.
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9
Cut the remaining 1 1/2 sticks of softened butter into tablespoons.
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10
With the machine on, add the butter and blend until it is completely incorporated.
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11
Scrape the puree into a large bowl.
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12
Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme.
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13
Generously season the pate with salt and pepper.
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14
Spoon the pate into four 1 1/2-cup ramekins.
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15
Cover with plastic wrap and refrigerate until firm, about 2 hours.
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16
Pour 1 tablespoon of the melted butter over each pate to seal it, then garnish with the chopped pistachios.
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17
Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.
