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.
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.
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.
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.
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.
Altered ingredient amounts.
Try making up an aspic of a chicken stock cube and some gelatin. Pour over the back of a spoon onto the surface of her pate Add a fresh bay leaf for effect and set in the fridge This stops discolouration and is visually pleasing. Voila! - 16 May 2009
I used 2tbls port & 1 tbls brandy and substitited sage for thyme & voila brandy port & sage pate. very quick & cheap. the clarified butter was fiddly but can be used in other dishes, thanks - 24 Dec 2011