- 1 pound chicken livers, rinsed well and patted dry
- 1/2 pound unsalted butter
- 1 onion, minced
- 1 bay leaf
- 2 tablespoons fresh thyme leaves
- 1/4 cup brandy
- Salt and freshly ground black pepper
- French bread croutons, for serving
- Pepper jelly, for serving
Trim the chicken livers of any tough membranes and then pat them dry on paper towels.
In a sauté pan, melt half of the butter and add the onion, bay leaf, and thyme leaves. Cook gently over medium heat until softened.
Add the brandy to the pan and cook until nearly reduced, then add the chicken livers and cook until just barely cooked through. The livers can be slightly pink in the center.
Transfer to a food processor and process until very smooth. Add in the remaining butter and process until thoroughly incorporated. Season with salt and pepper to taste, then transfer to a crock or small bowl with a lid and refrigerate, covered, until thoroughly chilled, 2 to 4 hours and up to overnight.
When you are ready to serve, remove the pate from the refrigerator and spread onto French bread croutons. Garnish with a dollop of pepper jelly.