Chicken Liver Pâté with Apple and Thyme is easy to make and delicious. It's savoury yet slightly sweet. Perfect for an appetizer or lunch with some salad and crackers.
1largeapple, skinned, cored, and diced(preferably tart)
1poundchicken livers
1/4cupvermouth(optional)
1/4cupcream(half and half)
Salt - to taste
Instructions
In a large pan, heat one tablespoon of butter and olive oil, add the diced onion and cook on medium heat for about 5-7 minutes until onions are soft and slightly brown.
Add the thyme leaves, chicken livers, and a diced apple. Cook on medium heat until liver is cooked through but not tough yet. My stove takes longer than most, so it takes about 20-25 minutes for me.
Once the livers are just cooked, add the second tablespoon of butter and vermouth (if using). Cook until vermouth evaporates and butter is melted, about 1-2 minutes.
Cool.
Scrape everything from the pan into a food processor and pulse for about 30 seconds until pâté is smooth.
Check for seasoning, add salt as needed. Add cream and pulse a bit more until pâté is light and airy.
Place plastic wrap directly onto the surface of the pâté for storing. Will last up to one week in the fridge.