Chicken Pate

I always assumed pate to be a complex dish to create, however, if one has all the right ingredients on hand it is extremely simple and delicious. I absolutely love duck pate, but duck and duck livers are not readily available in all markets, so I opted for chicken pate, perfectly served on a thin crisp or thick-cut rusted bread garnished with a sprig of cilantro, and perfect for a quick spread for any dinner party. Simply make sure to let the pate set for at least eight hours prior to slicing, serving and spreading.
Bon Appetit!

Ingredients
3 teaspoons butter
3/4 of a white onion, chopped
2 cloves of garlic, chopped
5 ounces chicken livers
2 Tablespoons red wine
Salt and black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried nutmeg
Sprinkle of cinnamon
1 Tablespoon sour cream
1 pound, chopped, chicken breast
1 (8-ounce) block of cream cheese, cubed and room temperature

Cooking Spray

Preparation
Preheat the oven to 325 degrees.
Cover an 8"x4" loaf pan with cooking spray.

In a medium skillet saute the butter and white onion, until the onion is lucid. Add in the garlic and chicken livers and continue sauteing until the livers are cooked on the outside, approximately 5 minutes, add the red wine and cook an additional 2-3 minutes. Cool to room temperature. Add salt and pepper to flavor.

In a food processor combine the onion and chicken liver mixture and the remaining ingredients and process until smooth, scraping down the sides of the processor several times to help blend the ingredients.

Pour the ingredients into the 8"x4" loaf pan and bake at 325 degrees for one hour. Remove and chill in the refrigerator to set for 8 to 10 hours prior to serving.