Port and Thyme Chicken Liver Pâté

While food shopping, I came across some quality chicken livers perfect for making pâté.What's nice about this kind of recipe is that you can experiment with it; swap the port for a different liquid or switch the thyme for another herb or spice. Don`t be scared. Making pâté is easier than it looks, and it can be done in under 30 minutes*. Enjoy it with crackers, on toasted bread, or in a sandwich.


• 1 lb chicken livers • 2 shallots, chopped • 1/2 cup port wine • 4 sprigs of thyme, leaves only • 1 garlic clove, chopped • 2 tablespoons butter • 2 tablespoons duck fat or butter • salt + black pepper

In a sauté pan, sweat the shallots in 2 tablespoons of butter on medium heat until soft--about 5 minutes. Add the garlic and thyme and cook for another 2 minutes. Transfer to a bowl. In the same pan, heat up a tablespoon of oil and once the oil is sizzling, sauté the chicken livers. Cook on each side for about 4 minutes. Add the shallot mixture, stir, and add the port. Let it reduce until you have a thick sauce. Season with salt and pepper and remove from heat.

Transfer everything to a food processor and add the duck fat (or butter). Whizz until smooth. Line a mold with plastic wrap and pour the mixture in. Seal it with the plastic. *Refrigerate for at least 45 minutes.