Chicken Liver Pâté With Port And Brandy

1. 1

   Combine chicken livers and port. Cover and let stand for 2 hours to marinate. Drain.

2. 2

   Melt 2 tbsp butter in a large frying pan over medium heat. Cook onion and garlic, stirring constantly, for 3 mins, or until soft. Add chicken livers and cook for 5 mins, or until livers have just changed color. Stir in tarragon and brandy. Bring to a boil then reduce heat and simmer for 3 mins, or until livers are tender.

3. 3

   Transfer chicken livers to a food processor and process until smooth. Add tomato paste and sour cream and blend until combined. Melt 2 tbsp butter then gradually add to food processor while the motor is running. Distribute between 8 - 4 oz serving dishes. Cover and chill for 2 hours.

4. 4

   Melt remaining butter in a small saucepan over low heat, without stirring. Let stand for 2-3 mins then use a spoon to carefully remove and discard white scum floating on surface. Carefully transfer clarified butter to a measuring cup. Pour a thin layer over pate and chill overnight.

* Per serving · 4 servings · Values may vary.