1. Melt butter in a pan and add shallots and garlic bacon and mushrooms. Cook, stirring, for 10min until softened. Stir in chicken livers and cook for 5min, until they lighten in colour.
2. Pour in vinegar and brandy and bring to boil for 2-3min. Cook until chicken livers are just cooked all way through.
3. Strain through a sieve with a bowl beneath, to collect cooking juices.
4. Return juices to pan then add cream and thyme. Bring to boil and cook for 2-3min, until sauce is slightly reduced.
5. Put chicken liver mix in a food processor with about half sauce. Briefly whiz to combine slightly then keep adding sauce a little at a time and whizzing until mixture is soft and spreadable. You might not need all sauce. Season to taste. Spoon into ramekins. Pat down and smooth top.
6. Pour over a thin layer of clarified butter, or unsalted melted butter with the cloudy sediment removed. Cover with foil and chill for up to four days.
Use your skills to make these triple-tested recipes:
Chicken liver and thyme parfait recipe
Beercan chicken recipe
15 of the best chicken recipes
Oak chopping board, Traditional enamel oblong pie dish (16cm), Large stainless steel colander, Lakeland. Cuisine Système 5200XL BlenderMix, Magimix UK. Easy Induction frying pan (24cm), Kuhn Rikon UK. Classic glass bowl (0.5 / 1 / 2 litre), Classic glass measure jug (1 litre), Pyrex. Loft 24 piece dinner set, Zwilling J.A. Henckels. White ramekin, glass ramekin, small glass, small white cup, wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
