Chicken Liver Pate

• 1 lb chicken liver
• 6 tablespoons port wine
• 14 tablespoons butter (1 3/4 sticks)
• 2 shallots, chopped
• 1 garlic clove, crushed
• 1 teaspoon fresh thyme, chopped
• 1/4 cup heavy cream
• kosher salt
• fresh ground black pepper

1. Rinse the livers and pat dry.
2. Cover with the Port, and chill for 2 hours.
3. Melt 3 tablespoons of the butter in a medium skillet.
4. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
5. Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
6. Add the Port and simmer for 2 minutes.
7. Place the liver mixture in a blender, and puree until smooth.
8. Add 3 more tablespoons of butter, and puree again until smooth.
9. Add the cream, and pulse until it is incorporated.
10. Season with salt and pepper.
11. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
12. Chill for 1 hour, until it just starts to firm up.
13. Melt the remaining butter, and pour over the top of the pate, covering it completely.
14. Refrigerate overnight or up to a week.
15. Serve on toasted baguette slices or other crusty bread.

chicken, port wine, butter, shallots, garlic, fresh thyme, heavy cream, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-liver-pate-372746 (may not work)