Ingredients
3/4 cup butter, divided1-1/4 pounds chicken livers, halved1/4 cup chopped onion2 teaspoons Worcestershire sauce1 tablespoon minced fresh parsley1/4 cup sliced pimiento-stuffed olivesAdditional parsley, optionalCrackers
Preparation
In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.
Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.
