Chicken Liver Pate - cooking recipe

Ingredients

1 lb chicken liver
6 tablespoons port wine
14 tablespoons butter (1 3/4 sticks)
2 shallots, chopped
1 garlic clove, crushed
1 teaspoon fresh thyme, chopped
1/4 cup heavy cream
kosher salt
fresh ground black pepper

Preparation

Rinse the livers and pat dry.
Cover with the Port, and chill for 2 hours.
Melt 3 tablespoons of the butter in a medium skillet.
Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
Add the Port and simmer for 2 minutes.
Place the liver mixture in a blender, and puree until smooth.
Add 3 more tablespoons of butter, and puree again until smooth.
Add the cream, and pulse until it is incorporated.
Season with salt and pepper.
Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
Chill for 1 hour, until it just starts to firm up.
Melt the remaining butter, and pour over the top of the pate, covering it completely.
Refrigerate overnight or up to a week.
Serve on toasted baguette slices or other crusty bread.