Buttery French-Style Chicken Liver Pate Recipe

Trim any green spots or tough connective tissue from the chicken livers, rinse them under cold water, and pat them completely dry with paper towels.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chopped shallots and minced garlic, sautéing for 2 to 3 minutes until softened and translucent but not browned.

Add the trimmed chicken livers and fresh thyme to the skillet, cooking for about 5 to 6 minutes. Flip them halfway through; they should be browned on the outside but still slightly pink and tender on the inside.

Pour in the brandy to deglaze the pan, stirring to scrape up any browned bits from the bottom. Let the alcohol simmer and reduce for about 1 to 2 minutes until almost evaporated.

Remove the skillet from the heat and allow the mixture to cool slightly for 5 minutes. Transfer the contents of the pan into a food processor or high-speed blender.

Add the remaining butter (cut into cubes), heavy cream, salt, and black pepper to the food processor. Blend on high speed for 1 to 2 minutes until completely smooth, scraping down the sides as needed.

Spoon the smooth mixture into ramekins or a small serving bowl. Tap the containers gently on the counter to remove air bubbles, smooth the top, and chill in the refrigerator for at least 4 hours before serving alongside warm crusty bread.