Chicken Liver Pate with Thyme

🧂 Ingredients

• 300 grams chicken livers

  About 0.70lb
• 100 grams unsalted butter

  divided (about 7 tablespoons total)
• 1 yellow onion

  medium-sized. finely diced.
• 10 sprigs fresh thyme
• 3 cloves garlic

  mashed or minced
• 1 cup heavy cream

  divided
• 0.75 cup dry white wine
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper

Instructions

• 1 Heat half the butter in a saucepan over medium heat. Add the onion and sauté
  until it's translucent.
• 2 Turn the heat up to high and add the liver, mashed garlic and 5 or so sprigs of
  fresh thyme. Cook until everything in the pan is nicely browned and there's no
  more pink visible on the liver (about 10 minutes).
• 3 Pour the wine in the saucepan to deglaze. Cook 5 minutes or so until the alcohol
  smell has dissipated.
• 4 Add half the heavy cream and continue cooking a few more minutes while stirring
  continuously until the cream and other liquid has thickened.
• 5 Turn off heat and either allow everything to cool to room temperature.
• 6 Once cooled, add the liver to the bowl of a food processor or blender along with
  the rest of the heavy cream and pulse until smooth. Taste and adjust seasoning
  to your preference.
• 7 Spread the pate in two shallow bowls and arrange the remaining thyme sprigs on
  top. Melt the rest of the butter and pour it on top then put the bowls on a flat
  surface in the fridge or freezer to set the butter.
• 8 The pate can be served once it's fully cool and the butter is set,

Nutrition Info