Chicken Liver Pâté with Red Onion Jam Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter, softened
• 1/2 yellow onion, thinly sliced
• 1 clove garlic, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• Kosher salt
• 8 ounces chicken livers, trimmed
• 1/4 cup heavy cream
• 1 tablespoon brandy
• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry red wine
• 3 tablespoons red wine vinegar
• 3 tablespoons sugar
• Toasted baguette slices, for serving