Chicken Liver Pate A La Jacques Pepin

• 1/2 lb chicken liver, well-trimmed
• 1/2 small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• kosher salt
• 1/2 cup water
• 3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
• 2 teaspoons cognac or 2 teaspoons Scotch whisky
• fresh ground pepper
• toasted baguette, slices for serving

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
2. Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Discard the bay leaf.
5. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
6. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
7. Add the Cognac, season with salt and pepper and process until completely smooth.
8. Scrape the pate into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.
9. Serve chilled.
10. Enjoy!

chicken, onion, garlic, bay leaf, thyme, kosher salt, water, unsalted butter, cognac, fresh ground pepper, baguette

Taken from www.food.com/recipe/chicken-liver-pate-a-la-jacques-pepin-308474 (may not work)