Ingredients

• 16 ounces chicken livers
• 8 tablespoons unsalted butter
• 0.25 cups shallots
• 1 clove garlic
• 1.5 teaspoons dried thyme leaves
• 2 tablespoons dry sherry
• salt and freshly ground black pepper to taste
• 2 tablespoons heavy cream
• 1 pinch ground nutmeg

Instructions

1. 1 Trim chicken livers of any membrane, dry on paper towels, and set aside.
2. 2 Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and garlic, and saute until softened, about 3 minutes.
3. 3 Add chicken livers, thyme, sherry, salt, and pepper to the pan, and increase temperature to medium-high. Cook, stirring occasionally, until livers are just turning light pink in the center, 3 to 4 minutes. If you're unsure how cooked the livers are, cut one in half to check.
4. 4 Transfer to a food processor. Add heavy cream, remaining 4 tablespoons butter, and nutmeg, and blend until very smooth, adding a little more cream if necessary to reach a good spreading consistency.
5. 5 Transfer to a bowl, cover, and refrigerate until firm, at least 3 hours or overnight.
6. 6 Serve in ramekins or small jars, and garnish as desired.

Nutrition per serving