Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 -minutes preparation time 3 -hours chill time
10 -minutes cooking time

--------------------------------INGREDIENTS--------------------------------
6 tb Butter 1/2 ts Salt
2 md Onions; finely chopped 1/4 ts Thyme
1 Garlic clove; crushed 1/4 ts Tarragon
1 lb Chicken livers, trimmed 1/8 ts Pepper; freshly ground
-halved 2 tb Cognac; or brandy

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.

From: 365 Ways to Cook Chicken.

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