Chicken liver pate with bacon

The original chicken liver pate with bacon, thyme and sherry will perfectly complement slices of fresh or toasted bread.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 180 minutes

Ingredients

• Chicken liver 500 g
• Raw bacon 100 g
• Butter 100 g
• Dried thyme 1 tsp spoon
• Garlic 1 clove
• Sherry 5 tbsp. spoons
• Salt to taste
• Ground black pepper to taste

Cooking method

• Rinse the chicken liver and cut into slices. Chop the bacon.

• In a skillet, heat about 25 g butter over medium heat. Brown the bacon for a few minutes.

• Add the thyme and chopped garlic liver. Fry the pieces for a few minutes.

  The larger the pieces, the more time you need to cook them.

• Add sherry, salt and pepper. Stir and simmer for another minute or two.

• Grind everything with a blender and transfer to a bowl. Melt the remaining butter and pour over the pate.

• Refrigerate the pate for a few hours.

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