Chicken Liver Pâté

• red wine↗100ml ml
• brandy↗1 tbsp tbsp
• shallot↗1

  sliced

• garlic cloves↗2

  grated

• sunflower oil↗2 tbsp tbsp
• chicken liver↗400g g
• fresh thyme leaves↗2 tsp tsp
• heavy cream50ml ml
• unsalted butter↗200g g

  melted

• clarified butter↗100ml ml

  melted, for coating (see tip below)

• brioche↗6 thick slices of

  6 thick slices of

• chutney↗

  e.g., orange, for serving

Step-by-step instructions

1. 1

   Pour the wine, brandy, shallot and garlic into a saucepan, bring to a boil and simmer over low heat until most of the liquid evaporates, about 3‑5 minutes, then set aside to cool. Meanwhile, heat half the oil in a large skillet. When the oil is hot, add half the livers and sauté them for 1 minute on each side until browned on the outside but still pink inside. Transfer to a strainer over a bowl to collect excess fat. Repeat with the remaining livers and oil.

2. 2

   Transfer the livers to a food processor together with the cooled red wine and the shallot mixture. Add half the thyme leaves, all the heavy cream and the melted butter. Blend until a smooth purée and season generously, then pour into a jar, pot, or six individual ramekins. Refrigerate to set for about 2 hours.

3. 3

   When the pâté has set, sprinkle with the remaining thyme leaves and spread a thin layer of melted clarified butter with a spoon, then return to the refrigerator to let the butter set. It can be prepared up to two days in advance and stored in the fridge. For serving, toast the brioche and serve it alongside the pâté with a separate bowl of chutney so each can spoon their own.