1/2 cup butter (1 stick)
1 lb organic chicken livers, preferably from pasture-raised hens
1 yellow onion
2 clove garlic
1/4 cup red wine
salt and pepper to taste
Chop onion and garlic and saute in 2 Tbsp butter until soft and transparent. Add salt and pepper, then chicken livers and stir gently until all sides of the liver well browned. Pour in wine, cover and simmer for 10-15 minutes. Livers should still be slightly pink when you cut into them.
In Cuisinart or blender, combine cooked livers and all their juices with the rest of the butter stick. (If a milder flavor is desired, add more butter.)
The warm pate pours well into a mold and keeps in the refrigerator for 7-10 days. Also freezes well.
Eat in slices, or spread on crackers.
