Liver Pâté

Wash the chicken livers and remove anything you don't like - especially any veins. Peel the onion and chop it finely.

In a large pan, melt two tablespoons of butter, add the herbs and livers, and sear them very quickly on all sides until golden; with occasional stirring, this will take 3-4 minutes. Halfway through searing, add the finely chopped onion so that it turns golden along with the livers.

Deglaze the seared livers with wine and this time, over medium heat, let the liquid slowly reduce and evaporate; this will take another 2-3 minutes. Once the pan looks almost dry, pour in the cream, remove from heat, and let it just warm through together off the hob.