Instructions

1. Melt the room temperature butter in a large non-stick frying pan over medium low heat. When it starts to sizzle, add the onion and garlic and cook until translucent.
2. Add the chicken livers, chopped thyme and bay leaf and cook for approx 5-7 minutes or until livers are cooked through but not developing colour on them.
3. Pour in the brandy and red wine vinegar and cook for about 2 minutes. Remove from the heat and discard the bay leaf.
4. Spoon the lot into a food processor and puree until smooth.Pour into ramekins or short mason jars and top with the melted butter to prevent oxidization. Gently garnish the tops with the remaining thyme sprigs and/or even a few whole peppercorns. Allow to sit for the butter to harden.
5. Serve or cover with plastic wrap and refrigerate until ready to use.
6. To make the balsamicy onions, wipe out the large skillet you just used for the pate and heat a couple glugs of extra virgin olive oil over medium low heat.
7. When hot, add the onions and salt, stir well to coat. Allow the onions to slowly cook for about 25 – 30 minutes, stirring occasionally.
8. Add the balsamic vinegar and allow to reduce until it's thick and coats the onions but not burning in the pan, approx. 25 minutes.
9. Remove from the heat and let cool.
10. Serve with the brandy laced chicken liver pate, toasted baguette and even some sliced pears!