From my sister Anne

Ingredients

• 6 ounces streaky bacon, chopped
• 1 large onion, coarsely chopped (1 1/4 cups)
• 1 garlic clove, crushed
• 1/2 pound chicken livers
• 3 tablespoons port, sherry or brandy
• Salt and freshly ground pepper
• 1/2 tablespoon butter
• 1 parsley sprig
• 1 baguette, sliced

Instructions

1. In a large skillet over medium-high heat, cook the bacon until lightly browned. Remove the bacon from the pan and set aside on paper towels.

2. Discard all but 3 tablespoons of drippings from pan. Add the onion and garlic to the reserved drippings in the pan and cook over medium-high heat until lightly browned. Return the bacon to the pan along with the chicken livers. Cook, stirring frequently, until livers are lightly browned and almost cooked through. Add the port and continue to cook for 5 minutes longer. Remove the pan from the heat and allow it to cool for 5 minutes.

3. Transfer the mixture to a food processor or blender and process until smooth. Season the mixture with salt and pepper to taste. Transfer the pâté to a small 8-ounce terrine or ramekin.

4. Melt the butter and pour over the top of the pâté. Refrigerate for at least 1 hour before serving.

5. Garnish with a sprig of parsley and serve with baguette slices.

Other Chicken Recipes

Bastilla
Chicken and the Forty Cloves
Chicken Couscous
Chicken Curry and Peas
Chicken Fricassee
Chicken Grand-Mere
Gertie's Famous Chicken
Jalapeño Ginger Chicken
Peri-Peri Chicken
Poached Rolled Chicken
Spicy Portuguese Chicken Livers
Stuffed Breast of Turkey