Chicken liver pate with brandy and thyme

Try this delicate chicken liver pâté with cream, capers and onions and you will stop buying these snacks in the store.

• Recipe author: Irina Ionina
• After preparation, you will receive 6 servings
• Total recipe preparation time: 180 minutes

Ingredients

• Chicken liver 450 g
• Butter 6 tbsp. spoons
• Shallots 1 piece
• Salt to taste
• Brandy 60 ml
• Capers 2 tbsp spoons
• Dried thyme 1 tsp a spoon
• Garlic 1 clove
• Cream 60 ml

Cooking method

• Rinse chicken liver thoroughly, remove connective tissue and fat.

• Place 2 tablespoons of butter in a heavy-bottomed skillet and heat for 3-5 minutes over medium heat. Make sure it doesn't burn.

• Add finely chopped shallots and cook for 1 minute.

• Then add the liver to it, salt and fry for about 2 minutes on each side.

• When the meat is browned, add the brandy, capers, thyme and finely chopped garlic. Cook for another 2-3 minutes.

• Grind the cooled ingredients in a blender along with the remaining butter and cream until smooth.

• Put the pate in the refrigerator for 2-3 hours.

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