Ingredients
- 8 Tbsp unsalted butter
- 3 large shallots, sliced thin
- 1 Tbsp minced fresh thyme
- Salt and Pepper
- 1 pound chicken livers, rinsed and patted dry, connective tissue removed
- 3/4 cup dry vermouth
- 2 tsp brandy
Preparation
Step 1
Melt butter in 12 inch skillet over medium high heat. Add shallots, thyme, and ¼ tsp salt and cook until shallots are lightly browned, 3 to 5 minutes. Add livers and cook, stirring constantly, about 1 minute. Add vermouth and simmer until livers are cooked but still have rosy interior, 4 to 6 minutes.
Using a slotted spoon, transfer livers to food processor. Continue to simmer vermouth mixture until slightly syrupy, about 2 minutes longer.
Add vermouth mixture and brandy to processor and process until mixture is very smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste. Transfer to a small bowl and place plastic wrap directly on the surface of the pate and refrigerate for at least 6 hours or up to 3 days.
Let pate sit at room temperature to soften, about 30 minutes and scrape off any discolored pate on top before serving.