Chicken Liver And Blue Cheese Pate

• 2 tablespoons butter
• 1 1/2 cups chopped onions
• 1 lb chicken liver, halved and trimmed
• 1 tablespoon chopped fresh thyme
• 2 tablespoons brandy
• 4 ounces blue cheese, crunbled

1. Line 2 cup dish or mold with plastic wrap, leaving overhang.
2. Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
3. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
4. Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
5. Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

butter, onions, chicken, thyme, brandy, blue cheese

Taken from www.food.com/recipe/chicken-liver-and-blue-cheese-pate-168096 (may not work)