Chicken Liver Pâté With Port And Brandy

• 1 lb chicken livers, trimmed, cleaned
• 1/3 cup port
• 1 None white onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp dried tarragon
• 2 tbsp brandy
• 1 tbsp tomato paste
• 1/3 cup sour cream

1. Combine chicken livers and port. Cover and let stand for 2 hours to marinate. Drain.
2. Melt 2 tbsp butter in a large frying pan over medium heat. Cook onion and garlic, stirring constantly, for 3 mins, or until soft. Add chicken livers and cook for 5 mins, or until livers have just changed color. Stir in tarragon and brandy. Bring to a boil then reduce heat and simmer for 3 mins, or until livers are tender.
3. Transfer chicken livers to a food processor and process until smooth. Add tomato paste and sour cream and blend until combined. Melt 2 tbsp butter then gradually add to food processor while the motor is running. Distribute between 8 - 4 oz serving dishes. Cover and chill for 2 hours.
4. Melt remaining butter in a small saucepan over low heat, without stirring. Let stand for 2-3 mins then use a spoon to carefully remove and discard white scum floating on surface. Carefully transfer clarified butter to a measuring cup. Pour a thin layer over pate and chill overnight.

chicken livers, port, white onion, clove garlic, tarragon, brandy, tomato, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/33558 (may not work)