Chicken Liver Pate

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 500 g chicken livers, trimmed Whole Foods 1 lb For $3.99 thru 02/09
• 2 tablespoons thyme leaves
• 1/3 cup brandy
• 250 g PHILADELPHIA Cream Cheese, softened
• salt and freshly ground black pepper, to taste
• crusty bread, to serve
• pickled onions, to serve

1. HEAT half the oil in a large frypan and saute onion and garlic gently for 5 minutes or until softened.
2. Remove and set aside.
3. HEAT the remaining oil and saute chicken livers and thyme for 57 minutes or until just cooked through.
4. Pour in brandy and cook for a further minute.
5. Cool slightly.
6. COMBINE the mixture with the onions and PHILLY, then blend or process until smooth.
7. Season, then transfer to a serving bowl, cover and refrigerate until firm.
8. Serve with crusty bread and pickled onions.
9. HANDY TIP: Make a day ahead to allow time for flavours to develop.

olive oil, onion, garlic, thyme, brandy, philadelphia cream cheese, salt, crusty bread, onions

Taken from www.kraftrecipes.com/recipes/chicken-liver-pate-123700.aspx (may not work)