Pate

This creamy and flavorful chicken liver pate is perfect as an appetizer or spread on crusty bread.

Ingredients - Serves 8

In a large skillet, melt half of the butter over medium heat.
Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink on the inside, about 5 minutes.
Remove the skillet from heat and add the brandy. Return to heat and cook for another 2 minutes to allow the alcohol to evaporate.
Transfer the mixture to a food processor and add the remaining butter, thyme, salt, and pepper. Process until smooth and creamy.
Add the heavy cream and parsley to the food processor and pulse a few times to combine.
Taste and adjust the seasoning if needed.
Transfer the pate to a serving dish or individual ramekins.
Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Serve chilled with crusty bread or crackers.