Chicken liver parfait Recipe

In a pan, melt 2 tbsp of butter over medium heat. Add the onion and garlic, and cook until softened.

Add the chicken livers to the pan and cook for 3-4 minutes on each side, until browned on the outside but still slightly pink on the inside.

Remove from heat and let the livers cool slightly.

Place the livers, cooked onions and garlic, brandy, thyme leaves, salt, and black pepper in a food processor. Process until smooth.

While the food processor is running, slowly add the remaining 2 tbsp of butter and the heavy cream. Blend until well combined and silky smooth.

Pour the mixture into serving ramekins or jars. Smooth the tops with a spatula.

Place the ramekins or jars in a baking dish. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.

Bake at 325°F (160°C) for 20-25 minutes, or until the center is set but still slightly wobbly.

Remove from the oven and let the parfaits cool to room temperature before refrigerating for at least 2 hours, or until fully chilled.

Serve the chicken liver parfait chilled, with toasted bread or crackers.