Quick Chicken Liver Pate

• 2 teaspoons butter
• 3 green onions, including tops,thinly sliced
• 1 lb chicken liver
• 1/2 cup dry red wine
• 1/4 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 tablespoons chopped parsley
• 1 cup butter, diced,at room temperature
• additional chopped parsley

1. In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
2. Add chicken livers; cook, turning, until browned.
3. Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
4. Add the 2 T parsley.
5. Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
6. Cover and refrigerate for at least 3 hours or for up to 4 days.
7. Garnish with additional parsley, if desired.

butter, green onions, chicken, dry red wine, salt, thyme, pepper, parsley, butter, parsley

Taken from www.food.com/recipe/quick-chicken-liver-pate-69666 (may not work)