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SERVES:
Makes approx. 2 cups

INGREDIENTS:

16-20 ounces chicken livers, cleaned and patted dry
Salt and pepper for seasoning livers
Vegetable oil for sautéing livers
2 large eggs, hard boiled (see hints below)
1 1/2 cups finely diced onion
1 large clove garlic, minced
1 tsp fresh chopped thyme
1/3 cup Madeira, Marsala or Sherry
1/2 cup apple cider
2-3 tsp Dijon mustard

Sliced baguette for serving
Sliced apples for serving

PROCEDURE:

Get the eggs going and, before handling the raw chicken livers, finely dice 1 1/2 cups onion, finely mince 1 large clove or garlic and finely chop 1 tsp of fresh thyme.

Rinse and drain the chicken livers and remove any sinew or veins attached to the livers pat them dry with paper towels and season them with salt and pepper.

Next, cook the chicken livers in a large sauté pan, in a little bit of vegetable oil, on medium high heat.

They shouldn't take any more than 2-3 minutes per side to cook through, then take them out of the pan, add a little more oil to the pan and add the onion, garlic and thyme and cook to soften.

Once the onions are nice and soft, add 1/3 cup Madeira wine and let that cook down until it has evaporated.

Then add 1/2 cup apple cider and let that cook down by half, add the chicken livers back to the pan, let those warm through, season with salt and pepper to taste and turn the heat off.

While it is still warm, puree it in a food processor with the two peeled hard boiled eggs and 2-3 tsp Dijon mustard and puree until smooth.

Put it into a plastic tub or any bowl and let it cool down in the fridge. Serve with sliced apples and sliced baguette toasted if you like.

HINTS:

Cook the eggs in just enough water to cover. Just as the water comes to a boil, set the timer for exactly 12 minutes and reduce the heat to a gentle simmer. When the timer goes off, run the cooked eggs under cold water and peel.