Ingredients

• 1  pound chicken livers
• 2  tablespoons olive oil
• 1  cup chopped portobello or button mushrooms
• 1  small tart apple, chopped (3/4 cup)
• 1/2  cup chopped onion
• 6  cloves garlic, chopped
• 1  teaspoon dried thyme, crushed
• 1/2  teaspoon salt
• 1/4 to 1/2  teaspoon coarsely ground black pepper
• 2/3  cup hard apple cider or apple juice
• 1/4  cup milk

Directions

1. Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned and cooked through, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Add milk. Cook, uncovered, for 3 minutes or until slightly thickened.

2. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups (6 servings).