8 tablespoons unsalted butter
1 cup sliced shallots
1 pound organic chicken livers, tough membranes removed and patted dry
½ teaspoon finely ground sea salt
¼ teaspoon pepper
3 sprigs fresh thyme
½ cup dry sherry
Heat a large skillet over medium heat. Melt 2 tablespoons of the butter and add the shallots.
Saute the shallots for 5 minutes, or until golden brown and softened, stirring often.
Move the shallots to the perimeter of the pan and add the livers to the center. Cook 3 minutes per side, and sprinkle with the salt and pepper.
Add the sherry and thyme, turn the heat to medium-high, and bring to a simmer.
Cook until the liquid is almost gone, about 5 minutes.
Remove the thyme sprigs and transfer the liver mixture to a food processor. Turn it on and add the remaining butter 1 tablespoon at a time. Process until very smooth. Chill before serving.
Yield: 2 cups