Chicken Liver Pate A La Jacques Pepin - cooking recipe

Ingredients

1/2 lb chicken liver, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
kosher salt
1/2 cup water
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
2 teaspoons cognac or 2 teaspoons Scotch whisky
fresh ground pepper
toasted baguette, slices for serving

Preparation

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf.
Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
Add the Cognac, season with salt and pepper and process until completely smooth.
Scrape the pate into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.
Serve chilled.
Enjoy!