Pistachio and port chicken liver pâté

1. Rinse and dry chicken livers.
2. In a pot, bring water to a boil and simmer chicken livers for 5 minutes. Drain and set aside.
3. In a non-stick frying pan set over medium heat, melt butter and sauté the onions and garlic.
4. Add chicken livers and cook approximately 4 minutes. Let cool for 5 or 6 minutes.
5. In a food processor, purée the chicken liver and onion mixture; incorporate Port and cream.
6. Add pistachios and process at medium speed until mixture is smooth (make sure to not grind the pistachios entirely).
7. Pour into a mould, cover and refrigerate.
8. 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.