This is a simple recipe for chicken liver pâté. Easy to make and yummy to eat, you can use this as an inexpensive substitute for Foie Gras (pronounced: "fwah grah" ).
Melt butter in heavy large skillet over high heat. Add chicken livers, onion and thyme and sauté until livers are cooked through and all liquid evaporates, scraping bottom of skillet often--about 8 minutes.
Add brandy and simmer 1 minute, scraping up any browned bits from bottom of skillet. Puree mixture in food processor until smooth (or mash with a fork--less smooth, but satisfactory). Season with salt and pepper. Cool.
Cover and refrigerate. Can be prepared a day or two ahead.