Ingredients:

2 tablespoons canola oil

1 pound cleaned chicken livers, rinsed and patted dry

3 3/4 teaspoons kosher salt, divided

1 teaspoon coarsely ground black pepper

2 medium-size yellow onions, chopped

1/4 cup unsalted butter

1 1/2 tablespoons fresh thyme leaves

1 tablespoon finely chopped garlic

2 tablespoons brandy (optional)

1 teaspoon granulated sugar

2 hard-cooked eggs, peeled

1 cup unsalted butter (8 ounces), softened and cut into pieces

Chopped fresh flat-leaf parsley, for garnish

Toasted baguette slices are ideal – you can also use crackers

Preparation:

Heat your oil in a large skillet over medium-high until it starts to simmer. Season both sides of chicken livers with 2 teaspoons salt and pepper. Cook until lightly browned, about 3 minutes per side. Transfer to a plate. Reduce heat to medium-low; add onions, 1/4 cup butter, and 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, until onions are deep golden brown,  which should take about 20 minutes, stirring in thyme and garlic during the last 2 minutes of cooking time. Remove from heat. Immediately add brandy and sugar, stirring and scraping to loosen browned bits on the bottom of the skillet. Let cool for 20 minutes.

Place eggs, onion mixture, livers, and remaining 11/4 teaspoons salt in a food processor. Process until a coarse puree forms, about 20 seconds. With processor running, add 1 cup softened butter, 2 tablespoons at a time, processing until blended and mostly smooth, about 1 minute. Store in the fridge until you see that it’s slightly firm but spreadable, that usually takes about 2 hours. Transfer to a serving bowl; garnish with parsley. Serve with baguette,or crackers, even jams.

We love the Holidays because it’s definitely a time to try all sorts of appetizers and snacks, and this is one of our favourites! If you’ve been curious about trying it out, start with this recipe!
If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.