TASTY CHICKEN LIVER PATE

• 250 g chicken livers
• ½ cup unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons brandy, or to taste
• ¼ teaspoon dried thyme
• salt and pepper to taste
• In a skillet, melt 2 tablespoons of butter over medium heat.
• Add the onions and garlic, sautéing until softened.
• Add the chicken livers to the skillet and cook until browned on the outside but slightly pink on the inside.
• Pour in the brandy and let it simmer for a minute to cook off the alcohol.
• Remove the skillet from heat and let it cool slightly.
• Transfer the liver mixture to a food processor.
• Add the remaining butter, thyme, salt, and pepper. Blend until smooth.
• Spoon the pâté into ramekins or a serving dish.
• Chill in the refrigerator for at least 2 hours before serving.
• Store in an airtight container in the refrigerator for up to 4 days.