Easy Chicken Liver And Brandy Pate

• 125 g butter
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 2 slices rindless bacon, chopped
• 250 g chicken livers, trimmed
• 1/4 teaspoon dried thyme
• freshly ground black pepper
• 2 tablespoons cream
• 1 tablespoon brandy
• 30 g butter, extra,melted
• Topping
• 60 g butter, melted
• 2 tablespoons snipped chives

1. Melt butter in a pan, add onion, garlic and bacon.
2. Cook until onion is tender and bacon is cooked.
3. Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
4. Remove from heat.
5. Stir in thyme, pepper, cream, brandy and melted butter.
6. Spoon mixture into a food processor or blender and process until smooth.
7. Pour into serving dishes.
8. -------Topping-------.
9. Pour melted butter over pate.
10. Sprinkle with chopped chives.
11. Refrigerate pate overnight.
12. Stand at room temp 30 minutes before serving.
13. Serve with toast, crackers or crusty french bread.

butter, onion, garlic, rindless bacon, chicken livers, thyme, freshly ground black pepper, cream, brandy, butter, topping, butter, chives

Taken from www.food.com/recipe/easy-chicken-liver-and-brandy-pate-9851 (may not work)