Directions
Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

1. Trim any discoloured spots, fat and membrane from the chicken livers. Wash the trimmed livers and pat dry with paper towels. Peel and finely chop the onion.
2. Melt the butter in a large frying pan over medium heat until it is foaming. Add the onion and garlic and cook, stirring often, until the onion is soft.
3. Add the livers, bay leaf, thyme and brandy or port. Cook for 10 minutes, or until the livers are just cooked through. Remove from the heat and cool for 20 minutes.
4. Remove the bay leaf and spoon the liver mixture into a food processor. Process until smooth and season to taste with salt and pepper. Spoon the pâté into ramekins or a pâté pot and cover with plastic wrap, pressing it directly onto the surface of the pâté to prevent it from discolouring. Alternatively, pour a layer of melted clarified butter over the surface of the pâté.
5. Chill the pâté overnight in the refrigerator. To serve, sprinkle the top with fresh thyme leaves and provide fresh, crusty bread or crackers to accompany.