Chicken Liver Mousse

• 3 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 sprigs fresh thyme
• 1 pound chicken livers, cleaned
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup brandy
• 1/2 cup heavy cream
• Toasted baguette slices, for serving
• Sliced pickled red onions, for garnish

1. Melt the butter in a large skillet over medium heat.
2. Add the onions and thyme and cook until the onions are softened, about 3 minutes.
3. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
4. Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
5. Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
6. In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks.
7. Fold the whipped cream into the liver mixture, taste and adjust the seasoning.
8. Cover with plastic wrap and chill for 30 minutes.
9. Serve the mousse with toasted baguette slices and garnish with pickled onions.

unsalted butter, yellow onion, thyme, chicken livers, kosher salt, ground white pepper, brandy, heavy cream, baguette slices, red onions

Taken from www.foodnetwork.com/recipes/nancy-fuller/chicken-liver-mousse.html (may not work)