Chicken Liver & Pineau Pate

• 500 g chicken livers (1 1/3 lbs)
• 100 g butter (3 1/2 oz)
• 100 g unsmoked lardons (3 1/2 ozs) or 100 g chopped streaky bacon (3 1/2 ozs)
• 1 garlic cloves, crushed or 1 finely chopped garlic
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 5 tablespoons pineau des charentes wine or 5 tablespoons sherry wine
• herbs, sprigs rosemary, thyme (to garnish) or bay leaf
• toasted brioche bread, to serve
• raisin bread, to serve
• cornichon, to serve

1. Rinse the chicken livers and cut away any dark patches and small stringy threads.
2. Pat dry with kitchen towelling.
3. Heat 25g (7/8 oz) of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp.
4. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned.
5. They should be nicely browned on the outside, but pink inside
6. and should feel squashy when pressed.
7. Add the pineau, salt and pepper, then bubble for a few minutes
8. Remove from the heat.
9. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish.
10. Smooth the top.
11. Melt the remaining butter, put an herb swig or bay leaf on top of the pate and pour over the butter, leaving the sediment behind.
12. Leave to cool, then chill until set.
13. Serve spooned from the dish with toasted brioche a bowl of cornichons and a little sea salt.

butter, lardons, garlic, thyme, pineau des charentes wine, herbs, bread, raisin bread, cornichon

Taken from www.food.com/recipe/chicken-liver-pineau-p-t-405630 (may not work)