Chicken Liver Pate

• 1 lbs chicken livers
• 1 cub of chicken broth
• 1 med onion sliced
• 2 sticks unsalted butter
• 2 tbs cognac
• 1 cup red wine
• 1 1/4 tsp salt
• 1 cup dried black mission figs or fresh figs if available
• 1/2 cup chopped nuts
• 6 slices crisp bacon
• 3 or 4 springs fresh time or 1/2 tsp dried

1. combine liver, broth, onion and tyme cover and simmer for about 12 minutes. Drain and tranfer to a food processor, add butter, bacon,cognac and salt and process until smooth.(puree).
2. Figs: Cut the figs in half and simmer in the red wine until soft and reduced to a thick jam. Chop but leave texture.
3. Line a terrine or loaf pan with plastic and butter. Spread some mixture and layer some of the fig mixture, top with additional pate and add additional fig mixture on top. Chill for several hours until firm. Unmold and press chopped nuts along all the sides of the loaf.

chicken livers, chicken broth, onion, butter, cognac, red wine, salt, nuts, bacon, time

Taken from www.epicurious.com/recipes/member/views/chicken-liver-pate-50047708 (may not work)