Ingredients
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/2 tsp chopped garlic
- 1/4 cup sour cream
- 8 ozs chicken livers, cleaned
- 1/4 tsp thyme
- salt & pepper
Directions
1. Heat butter in a skillet over medium heat. Add onion and garlic and saute until softened, about one minute. Add chicken livers and fry for 3 minutes or until slightly pink in the middle. Add thyme for the last minute of cooking.
2. Place in food processor and puree until smooth. Add sour cream and blend until combined. Add salt and pepper to taste.
Can be used as a spread on toast or roasted vegetables.
*Will keep in the fridge for a week, or freeze up to 6 months.
Compliments of Chef Tara.
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