Joseph Bobich offers this rich yet simple version of a pate made with economical chicken livers, just in time for holiday dining. He started with a recipe from The New York Times and adapted it to his tastes.

“The biggest problem is that it’s not photogenic; grayish-brown on the outside and pink when freshly cut,” he wrote. “But it is good and easy.”

Chicken livers are sold in most supermarkets in pint-sized tubs. They may be frozen.

• 1/2 cup unsalted butter, cut into cubes
• 2 medium shallots, peeled and finely chopped
• 1 pint (about 1 pound) chicken livers, trimmed (be sure to discard anything blackish-green)
• 1 tablespoon fresh thyme leaves, chopped
• 1/3 cup port or Madeira
• 3 tablespoons heavy cream (plus more as needed)
• Pepper and kosher salt, to taste

Put a large frying/saute pan over medium heat. Melt half the butter until it foams. Add shallots and saute until translucent, but don’t let them brown. Add livers, thyme and wine, and raise heat to medium- high (or high if, unlike me, you are a good cook). Cook, stir and flip the livers for about five minutes, until the wine reduces by about half. The livers will brown lightly but should still be soft and pink on the inside.

Transfer contents of pan to a food processor, along with remaining butter and cream. Whirl for a while until very smooth. Taste and add salt and pepper, if needed (and more cream, though I think it unnecessary.)

Pour into a jar or bowl and smooth surface. Cover and chill until firm, about 2 hours. Keeps refrigerated up to 5 days and freezes well.

Nutritional information unavailable.

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