Ingredients
- 1 pint fresh chicken livers (about one pound)
- 1 tablespoon butter
- 1 swirl olive oil
- ¼ cup chopped shallots
- 1 garlic clove, minced
- 1 teaspoon thyme
- Salt & pepper to taste (herbed salt is especially good to use)
- Splash of red wine, brandy or cognac (or alcohol of choice)
- ½ block (4 ounces) softened cream cheese
Preparation
Heat butter and olive oil over medium heat in skillet. Add shallots and garlic until slightly translucent. Add chicken livers. Add thyme and salt and pepper. Add wine/brandy/cognac. When livers are done (firm and still pink inside, about 4 minutes), remove pan from heat. Let cool. Blend pan’s contents in food processor with cream cheese. Refrigerate and serve with crackers or toasted baguette slices.
