And don’t turn your nose up! This isn’t fried chicken livers, or liver and onions, or any of that. This is really good stuff! I don’t like any of the above mentioned and have been known to leave the room if I even smell it, but for some reason, ever since I was a kid, I’ve loved pate! This is made even better with the addition of crushed pistachio nuts and heavy cream. If you’ve always wanted to try pate, this is the recipe for you! Very easy, and inexpensive! 

• 1 lb chicken livers
• 1/2 onion sliced
• 2 cloves minced garlic
• 1 sprig thyme
• 2 bay leaves
• 1 cup water
•  1/4 tsp salt
• 1/4 tsp pepper
• 1 stick unsalted butter, room temperature
• 2 tbsp sherry
• 2 tbsp heavy cream
• 1/4 cup finely chopped pistachios
• 2 tbsp melted butter

In a medium saucepan, combine livers, onion, garlic, thyme, bay leaves, and water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Using a slotted spoon, remove livers, onion, and garlic to a food processor and pulse until smooth. Add salt and pepper, then add butter 2 tablespoons at a time, blending well between each addition. Add sherry, heavy cream, and pistachios, and blend until well combined. Spoon pate into 2 ramekins and top each with a layer of melted butter. Cover tightly and let refrigerate for 4 hours up to over night. Serve with toasted French bread slices, or crackers.