Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 8 ounces (225g) chicken livers, trimmed and patted dry
  • 1/4 cup (60 ml) dry sherry or Madeira wine
  • 4 tablespoons (56g) unsalted butter, divided (2 tablespoons for cooking, 2 tablespoons for topping)
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • Optional: A splash of brandy

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Increase heat to medium-high. Add chicken livers to the skillet in a single layer. Cook for 2-3 minutes per side, until browned on the outside but still slightly pink in the center. Don't overcrowd the pan!
  3. Pour sherry or Madeira wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
  4. Transfer the chicken liver mixture, along with 2 tablespoons of softened butter, heavy cream, thyme, salt, pepper, and brandy (if using) to a food processor or blender.
  5. Process until the mixture is completely smooth and creamy. You may need to scrape down the sides of the bowl a few times. Aim for a silky, even texture.
  6. For the smoothest pâté, pass the mixture through a fine-mesh sieve into a clean bowl (optional).
  7. Spoon the pâté into ramekins or a serving dish.
  8. Melt the remaining 2 tablespoons of butter in a small saucepan or microwave. Skim off any foam from the top (optional - clarify butter).
  9. Pour the clarified butter over the top of the pâté to create a protective seal.
  10. Cover the ramekins/dish with plastic wrap (pressing it directly onto the surface of the butter) and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pâté to set.
  11. Bring to room temperature slightly before serving.