Recipe information
Yield
Makes About 2 cups
Ingredients
2
tablespoons (1/4 stick) butter
1
1/2 cups chopped onions
1
pound chicken livers, halved, trimmed
1
tablespoon chopped fresh thyme
2
tablespoons brandy
4
ounces blue cheese, crumbled
Need to make a substitution?
Preparation
Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.