Quick Chicken Liver Pate - cooking recipe

Ingredients

2 teaspoons butter
3 green onions, including tops,thinly sliced
1 lb chicken liver
1/2 cup dry red wine
1/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 cup butter, diced,at room temperature
additional chopped parsley

Preparation

In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp.
Add chicken livers; cook, turning, until browned.
Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes.
Add the 2 T parsley.
Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined.
Cover and refrigerate for at least 3 hours or for up to 4 days.
Garnish with additional parsley, if desired.