CHICKEN LIVER PATE

6 tbsp butter
2 medium onions, finely chopped
1 garlic clove, crushed
1 lb chicken livers, trimmed, halved
1/2 tsp salt
1/4 tsp thyme
1/4 tsp tarragon
1/8 tsp freshly ground pepper
2 tbsp cognac or brandy

In a large frying pan, melt 2 tablespoons of the butter over moderately low heat. Add onions and cook until onion is soft, about 5 minutes.

Add garlic and cook for 1 minute longer. Transfer to a food processor or blender.

Melt remaining 4 tablespoons of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 minutes.

Sprinkle with salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute.

Scrape liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperature.

Cover and refrigerate until cool, several hours or overnight.

Servings: 8
Source: 365 Ways to Cook Chicken by Cheryl Sedaker