Chicken Liver Pâté

Ingredients

• 1 lb fresh chicken livers, trimmed
• 8 tbs butter, divided use
• 2 medium shallots, finely chopped
• 1 clove garlic, minced
• 2 tbs capers
• 1 tsp dried thyme or 1 tbs fresh thyme leaves, chopped
• 1 tsp anchovy paste (optional)
• ½ cup Madeira or port
• ¼ C cream
• Kosher salt and cracked pepper to taste

Directions

1. Prep Livers: Rinse livers, remove sinew and fat, chop, and soak in milk 30 minutes.
2. Sauté Base: Melt 4 tbs butter in a heavy pan over medium heat until foaming. Add shallots and cook until translucent.
3. Cook Livers: Add livers, thyme, and Madeira (or port). Increase heat and cook about 2 minutes, until lightly browned outside but still pink inside.
4. Finish Sauté: Add capers, garlic, and anchovy paste (if using); cook 1 minute more. Remove from heat and cool 10-15 minutes.
5. Purée: Blend liver mixture with cream and remaining butter until smooth. Adjust seasoning and pass through a fine mesh sieve.
6. Chill: Pack into a glass jar or bowl, smooth the top, cover, and refrigerate at least 2 hours (up to 5 days).
7. Serve: Serve with Bacon-Onion Jama> and toast, crackers, or crusty baguette with Colman's mustard.

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