Colorado Pate

Forget those overpriced tubs at the deli. This Colorado Pate brings together chicken livers, butter, and brandy into a spread so velvety smooth you’ll swear it came from a French bistro.

Shallots and mushrooms add earthy depth, while thyme and rosemary keep things herbaceous without being fussy.

The whole thing comes together in about 15 minutes of stove time, then the blender does the rest.

Chill it, garnish with fresh parsley, and serve with crusty bread or crackers for a showstopper appetizer.

Kitchen Tips

• Make sure your chicken livers are trimmed of any connective tissue or green spots before cooking.
• Blend the mixture while it’s still warm for the smoothest texture.
• For a richer pate, add an extra tablespoon of butter to the blender.
• This keeps well in the fridge for up to 4 days. Press plastic wrap directly onto the surface to prevent a skin from forming.