Quick Creamy Chicken Liver Pâté with Butter and Thyme (Video)

Directions

• Preparation
  
  Begin by cleaning the chicken livers thoroughly, removing any membranes and rinsing away excess blood. Pat them dry with kitchen paper to prevent excess moisture during cooking. Chop the onion finely, and press the garlic clove. Prepare your butter by keeping it at room temperature so it blends smoothly later.
• Cooking
  
  Melt 50 g of butter in a medium skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, then add the garlic. Continue cooking for 5 minutes, stirring until the onion softens and turns translucent. Add the chicken livers and cook for 2 minutes, stirring constantly until they begin to change color. Season with thyme, salt, and freshly ground black pepper. Pour in the warm water, stir well, then reduce the heat to low and let the mixture simmer gently for about 10 minutes, until the livers are fully cooked but still tender.
• Finishing the Pâté
  
  Remove the skillet from the heat. Using a strainer, separate the livers and onions from the excess cooking liquid. Transfer the solids into a blender. Pulse a few times until slightly chopped, then add 25 g of butter and 25 ml of cream. Blend until smoother. Add the remaining 25 g of butter and 25 ml of cream, then blend again for 1–2 minutes, until the pâté is silky and homogeneous. Taste and adjust seasoning if necessary.
• Serving
  
  Spoon the pâté into small bowls or ramekins. Let it cool slightly before serving, allowing the flavors to settle. Pair it with freshly toasted bruschetta and halved cherry tomatoes for a refreshing contrast. For storage, cover and refrigerate—it will keep well for up to 3 days.