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1/3 cup currants or chopped raisins
4 T port wine
6 T (3/4 stick) unsalted butter, softened
1 lb. chicken livers, cleaned
1 clove garlic, minced
1 t. sea salt (fine), or to taste
Pepper to taste
½ t. fresh thyme

Fresh bread or sliced apples

You will also need:
Small bowl
Slotted spoon
Food processor


Soak the currents or chopped raisins in port wine overnight.

Melt half of the butter in a skillet over medium-high heat and add the livers. Sauté for about three minutes on one side, then turn them onto the other side. Sauté them for about three minutes longer. The centers of the chicken livers should be cooked but still slightly pink. Remove the chicken livers with a slotted spoon and put them into the food processor.

Drain the currants and add the port wine to the skillet. Add the garlic, salt, pepper and thyme. Cook for about 1 minute over medium-high heat. Pour over the chicken livers and process until smooth.

Stir in the remaining butter and the currants, adjust seasoning with salt and pepper. Pack the mixture into a terrine. Refrigerate for at least 4 hours. Serve with bread or apple slices.

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