Chicken liver – apple – pâté

Ingredients for 1 servings:

• 2 shallots
• 1 apple
• 5 stalks of thyme
• 20 g butter, for frying
• 400 g poultry liver(s)
• Port wine, 1 – 2 tbsp
• salt and pepper
• 100 g butter
• Whipped cream, 5 – 7 tbsp

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the chicken liver, pat dry, and cut into pieces. Peel the shallots and finely dice them. Peel the apple, remove the core, and finely dice the flesh. Strip the thyme leaves from the stems and chop them. Heat butter in a pan, sauté the shallot and apple cubes until tender, and remove from the pan. Brown the chicken liver in the frying fat and cook for about five minutes, depending on the size of the pieces. Pour in the port wine, season with salt, and pepper. Purée the chicken liver, add the creamed butter and cream, and mix until creamy. Stir in the shallot and apple mixture, season with salt and pepper. Transfer to a pie dish, smooth over, and refrigerate. Serve as an appetizer or as part of a buffet with baguette.