Chicken Liver Pate

Course : Chicken
Serves: 8
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6 tablespoons butter
2 medium onions -- finely chopped
1 clove garlic -- crushed
1 pound chicken livers -- trimmed halved
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon tarragon
1/8 teaspoon pepper -- freshly ground
2 tablespoons cognac -- or brandy

Preparation / Directions:

1. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender. 2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight.

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