Brandied Chicken Liver Pâté

• 7 tbsp butter
• 10 oz chicken livers, trimmed
• 4 oz button mushrooms, sliced
• 2 None green onions, finely chopped
• 1 clove garlic, crushed
• 1/3 cup brandy
• 4 oz cream cheese, at room temperature
• 2 tsp chopped fresh chervil, plus extra leaves, for garnish
• None None crackers or crusty bread, to serve

1. Melt 2 tbsp butter in a frying pan on medium. Cook chicken livers, in 2 batches, for 3-4 mins until just browned. Remove from pan and set aside.
2. Melt 2 tbsp of butter in same pan on high. Saute mushrooms, green onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat and simmer, uncovered, for 8-10 mins, until mixture reduces by half.
3. Combine livers, mushroom mixture and cream cheese in a food processor. Process until smooth. Transfer to a bowl. Fold in chervil.
4. Spoon mixture into a dish and smooth top. Melt remaining 3 tbsp of butter and pour over top. Sprinkle over the chervil leaves. Chill until ready to serve. Serve with crackers or crusty bread.

butter, chicken livers, button mushrooms, green onions, clove garlic, brandy, cream cheese, fresh chervil, crackers

Taken from recipes-plus.com/api/v2.0/recipes/23352 (may not work)