Chicken Liver and Blue Cheese Pate

Ingredients

• 2 tablespoons butter
• 1 1/2 cups chopped onions
• 1 lb chicken liver, halved and trimmed
• 1 tablespoon chopped fresh thyme
• 2 tablespoons brandy
• 4 ounces blue cheese, crunbled

Directions

1. 1

   Line 2 cup dish or mold with plastic wrap, leaving overhang.

2. 2

   Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.

3. 3

   Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.

4. 4

   Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.

5. 5

   Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.