Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal.

Ingreadients:

• 1/2 pound chicken livers, well-trimmed
• 1/2 small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• 1/2 teaspoon kosher salt, plus more to season
• 1/2 cup water
• 1 1/2 sticks unsalted butter, at room temperature
• 2 teaspoons Cognac or Scotch whisky
• Freshly ground black pepper
• Toasted baguette slices, for serving

Direction

1. Gather the ingredients.
2. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed
4. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
5. Add the Cognac, season with salt and pepper, and process until completely smooth.
6. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
7. Serve chilled.