Chicken Liver Pâté in White Wine Sauce

Cut chicken livers in half and remove small bits of fat. Set aside. In a 2 cup (500 mL) casserole, combine butter, onion, apple, thyme and garlic and saute on med-high for 5 minutes or until apple is tender.

In a 8 cup (2 L) casserole, heat white wine 3 to 4 minutes to reach boiling point.

Pierce chicken livers repeatedly to perforate membranes. Place livers in the hot wine. Cover and cook at full power 3 to 4 minutes. Livers must be pinkish inside. Stir and drain well. Discard cooking juices.

In a food processor, process apple-onion mixture until reduced to a purée. Add chicken livers, as well as brandy and other seasonings. Finally, add the cream.

Place pâté in a small earthenware or glass mould. Sprinkle with parsley, cover and refrigerate 2 hours before serving. This pâté will keep three days in the refrigerator.