Chicken Liver Pâté

Ingredients

• 1 lb fresh chicken livers, trimmed
• 8 tbs butter, divided use
• 2 medium shallots, finely chopped
• 1 clove garlic, minced
• 2 tbs capers
• 1 tsp dried thyme or 1 tbs fresh thyme leaves, chopped
• 1 tsp anchovy paste (optional)
• ½ cup Madeira or port
• ¼ C cream
• Kosher salt and cracked pepper to taste

Directions

1. Rinse livers well, remove sinews and fat, chop in small pieces and soak in milk for 30 minutes
2. Put a large, heavy sauté pan over medium heat and melt 4 tbs of the butter until it begins to foam.
3. Add the shallots, and sauté them until translucent, being careful not to allow them to brown.
4. Add the livers, thyme and Madeira or port, and bring the heat to high.
5. Cook, stirring occasionally, until the wine has reduced, and the livers are lightly browned but still very soft and pink on the inside, approximately 2 minutes.
6. Once the livers have browned, add the capers, garlic, and anchovy paste (if using), and sauté another minute.
7. Remove from heat and allow to cool for 10-15 minutes.
8. When cool, put the liver mixture into a blender or food processor, along with the cream and the remaining butter.
9. Purée until smooth, adding a little more cream if necessary, adjust seasoning and press through a fine mesh sieve.
10. Pack the pâté into a glass jar or bowl and smooth the top with a spatula.
11. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.
12. Serve with bacon-onion jam and toast, water crackers, or a crusty baguette