Chicken Liver Pâté

Chicken liver pâté is a versatile recipe that's great to have on hand. It freezes beautifully and is a fantastic addition to any hors d'œuvres spread. I particularly enjoy serving it with onion jam, as the sweetness perfectly complements the rich flavors of the pâté.

Ingredients:

• 1/2 pound (225g) chicken livers, trimmed and cut into small pieces

• 1/2 small onion or 1 large shallot, sliced

• 1 stick (113g) unsalted butter, at room temperature

• 1/4 tsp fresh thyme leaves

• 2 tbsp Armagnac or another brandy

• 1 clove garlic, chopped

• Salt and pepper, to taste

Instructions:

1. Sauté the Onions: Add 1 tablespoon of butter to a medium non-stick pan and melt over medium heat. Cook the onions until they start to soften and become slightly translucent.

2. Add Garlic: Stir in the chopped garlic and cook until fragrant, being careful not to burn the garlic or onions. Stir frequently to prevent browning.

3. Cook the Livers: Add the chicken livers and thyme to the pan. Season with salt and pepper. Cook the livers until they are browned on the outside but still slightly pink in the center.

4. Deglaze with Armagnac: Pour in the Armagnac and let it reduce until it becomes syrupy, concentrating the flavors.

5. Cool Slightly: Remove the pan from the heat and allow the mixture to cool for a few minutes.

6. Blend the Pâté: Transfer the contents of the pan to a food processor or blender. Blend until smooth, then gradually add the remaining butter, 1 tablespoon at a time, while the machine is running. The mixture should be smooth and slightly runny, but it will firm up in the refrigerator.

7. Prepare Ramekins: Scoop the pâté into ramekins and cover tightly with plastic wrap. Place in the refrigerator to chill for at least one hour.

8. Seal the Pâté: Once the pâté has chilled, pour a thin layer of slightly cooled melted butter or duck fat over each ramekin to seal the top. Cover again and refrigerate until fully firm.

9. Serve and Store: Serve the pâté chilled with toast and onion jam. The pâté will keep in the refrigerator for up to one week or can be frozen for longer storage.