As an appetizer for 6-8
Chicken liver pate: Cook 1/2 pound (~230 gr) of chicken livers sliced in half in butter until brown on both sides. Set aside. Melt more butter, add 1/2 diced red onion and a few sprigs of fresh thyme and cook for 10 minutes until the onion is translucent. Return the livers and cook until soft. Discard the thyme, let cool. When cooled, mix in a food processor with 1/4 stick of butter (~25-30 gr) until smooth. Cool in the refrigerator.
Shallot jam: Cook 6 thinly sliced shallots in oil until translucent, ~10 minutes. Add 2/3 cup of balsamic vinegar and 1/3 cup brown sugar and let the mix thicken. Cool and serve on top of the liver pate.
As an appetizer for 6-8
Chicken liver pate: Cook 1/2 pound (~230 gr) of chicken livers sliced in half in butter until brown on both sides. Set aside. Melt more butter, add 1/2 diced red onion and a few sprigs of fresh thyme and cook for 10 minutes until the onion is translucent. Return the livers and cook until soft. Discard the thyme, let cool. When cooled, mix in a food processor with 1/4 stick of butter (~25-30 gr) until smooth. Cool in the refrigerator.
Shallot jam: Cook 6 thinly sliced shallots in oil until translucent, ~10 minutes. Add 2/3 cup of balsamic vinegar and 1/3 cup brown sugar and let the mix thicken. Cool and serve on top of the liver pate.
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