Cut away all connective tissue, membranes, and any green spots from chicken livers. Pat completely dry with paper towels. Season with salt and pepper.
1 lb chicken livers, salt and black pepper
Melt 4 tablespoon butter in a large skillet over medium heat. Add diced onion or shallots and cook for 3-4 minutes until soft and translucent. Add minced garlic and thyme, cook for 30 seconds. Add livers in a single layer and cook 5-7 minutes, stirring occasionally, until livers are opaque with no pink inside.
0.5 cup butter, 1 medium onion or shallots, 2 cloves garlic, 1 tsp fresh thyme, 1 lb chicken livers
Pour in brandy and scrape up browned bits from the pan bottom. Simmer for 1-2 minutes until alcohol aroma fades and liquid reduces by half.
2-3 tbsp brandy
Transfer everything while still warm to a food processor or blender. Add the remaining 4 tablespoon butter cut into pieces and the heavy cream. Blend for 1-2 minutes until completely smooth. Taste and adjust salt and pepper as needed.
0.5 cup butter, 0.25 cup heavy cream, salt and black pepper
Pour the pâté into an airtight container or ramekins and smooth the top. For sealing, melt 2-3 tablespoon butter and pour a ¼-inch layer on top. Refrigerate for a minimum of 3 hours, up to 4 days.
0.5 cup butter
