In a pot, bring water to a boil and simmer chicken livers for 5 minutes. Drain and set aside.
In a non-stick frying pan set over medium heat, melt butter and sauté the onions and garlic.
Add chicken livers and cook approximately 4 minutes. Let cool for 5 or 6 minutes.
In a food processor, purée the chicken liver and onion mixture; incorporate Port and cream.
Add pistachios and process at medium speed until mixture is smooth (make sure to not grind the pistachios entirely).
Pour into a mould, cover and refrigerate.
Serve on canapés during happy hour or as an appetizer.
Note: It keeps easily for three or four days, and the port can be replaced by brandy or sherry if you prefer. This pâté is delicious served with onion compote.