Chicken Liver Mousse

I grew up with pâté and probably had it once a week all through my childhood. For years I used my mother's recipe but then figured out a new version where the pâté is pressed through a sieve resulting in a dreamy smooth mousse consistency. It's now a classic and I've been asked for the recipe many times. 

Ingredients

2 tbsp unsalted butter

1.5 lb Chicken Livers

1 chopped shallot

1 sprig fresh thyme

2 tbsp Brandy

1/2 cup Heavy Cream

kosher salt and black pepper

Toasted bread, for serving

1. Melt 2tbsp of the butter in a large skillet over medium heat. Add the chicken livers and cook until browned but still slightly pink inside, 2 to 3 minutes per side. Transfer to a blender, reserve the pan juices.

2. Add the shallot and thyme sprig to the reserved pan. Cook until the shallot is soft, 3 to 4 minutes. Remove the pan from the heat and carefully add the brandy. Return pan to heat and cook until evaporated, about 1minute. Discard the thyme sprig. Add the shallot mixture, cream, 1/2tsp salt and 1/4tsp pepper to the livers in the blender. Blend until smooth. Press through a fine mesh sieve into a small dish. Chill until set, 1-2hours. 

3. Serve chilled or at room temp topped with thyme leaves and with toast on the side.