Chicken Liver Pâté
This smooth, buttery pâté is the perfect way to start off an elegant holiday meal. To keep this indulgent spread as simple as possible, we began by sautéing shallots in better with fresh thyme and vermouth for an aromatic base. We seared the livers to build their flavor and then gently poached them to ensure a moist pâté. A bit of brandy unified the pâté's flavors. Pressing plastic wrap against the surface of the pâté before refrigerating it minimized any discoloration from oxidation.