Quick Chicken Liver Pate

By lorik

Ingredients

• 1 cup (1/2 lb) plus 2 tsp butter at room temperature
• 3 green onions thinly sliced
• 1 lb chicken livers, cleaned
• 1/2 cup dry red wine
• 1/4 tsp salt
• 1/8 tsp each dry thyme leaves and pepper
• 2 Tbsp chopped parsley

Details

Servings 3
Adapted from sunsetpublishing.com

Preparation

Step 1

In a wide frying pan, melt the 2 tsp butter over medium high heat. Add onions and cook, stirring until soft (about 3 minutes). Add chicken livers; cook, turning, until browned (about 3 more minutes). Stir in wine, salt, thyme, and pepper, reduce heat and simmer for 3 minutes. Stir in parsley.

Transfer mixture to a blender or food processor and whirl until smooth. Dice remaining 1 cup of butter; with motor running, drop into blender, a few pieces at a time, and whirl until well combined. Cover and refrigerate for at least 3 hours or up to 4 days.