• Melt half the butter in a large frying pan.
• Add one crushed garlic clove and the onion, and cook over medium heat for 4 minutes or until the onion is soft
• Add the chicken livers and three quarters of the thyme and cook, stirring occasionally, over high heat for 4-5 minutes, or until cooked but still a little pink on the inside.  Cool slightly
• Place in food processor and process until smooth. Dice the remaining butter, add with the brandy, and process till smooth.  Season to taste with salt and freshly ground Black pepper.  Divide the mixture among the dishes and smooth the surface.  Cover each pot with plastic wrap and refrigerate for 2 hours or until pate is firm.

Serves 6