Serve this chicken liver pate with toasted brioche or toasted baguette slices. Bliss.

1. Heat 3 tbsp of butter in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 5 min. Transfer to a food processor.

2. Increase heat to medium-high and add 3 more tbsp of butter to the skillet. Add the chicken livers and cook, stirring, until the exteriors are no longer pink, about 2 min.

3. Add the salt, pepper, thyme and sage. Cook until the livers are lightly browned, but still slightly pink inside, about 1 min longer. Add the contents of the skillet to the food processor with the onions.

4. Remove skillet from the heat and pour in the tawny port. Return skillet to the stove and bring to a boil over high heat, scraping up the browned bits from the bottom of the pan. Boil until slightly thickened, and reduced to about 2 tbsp. Add to the food processor with the liver and onions. Add the remaining 3 tbsp of butter. Pour in the lemon juice and process until smooth. Season with additional salt and pepper, if necessary.

Enjoy!