Chicken Liver Pâté With Port and Currants Recipe

In a small dish, pour port over currants and let stand while preparing recipe.

Cut one onion half in two and add half to a saucepan with peppercorns and water. Bring to a boil, reduce heat and simmer a few minutes. Add chicken livers and simmer very gently about 8 to 10 minutes – livers should be slightly pink inside. Drain and discard onion and peppercorns. Reserve livers.

Meanwhile, chop remaining onion half. Melt butter in small skillet over medium heat. Add onion and garlic and cook 3 to 4 minutes or until tender but not brown. Place livers, onion-butter mixture in a food processor along with mustard, thyme, salt and pepper. Pulse processor until mixture is blended but not quite smooth. Scrape down sides with spatula as needed. Add the currant and port mixture and process until smooth.

Taste and adjust seasonings (it will taste different warm than chilled). Spoon into serving dish, cover and refrigerate overnight or up to 2 days ahead. Garnish with parsley sprig.

Makes about 2 cups (500 mL).

Tip: Look for chicken livers in the freezer section of your grocery store or ask your butcher for them.