Chicken liver pate with oregano recipe

Ingredients to make chicken liver pate with oregano:

• 10 units of chicken livers

• 1 unit of Onion

• 1 small glass of white wine

• 1 tablespoon of oregano

• 1 bay leaf

• 1 jet of olive oil

• 1 pinch of salt

• 1 pinch of white pepper

How to make Chicken Liver Pate with Oregano:

Clean the livers, season with salt and pepper and leave to rest for a few minutes. In a frying pan with oil, brown the chopped and seasoned onion. Add the livers and cook over low heat for 10 minutes, stirring. Add the wine together with the bay leaf, and cook very slowly for another 15 minutes, with the pan covered, turning from time to time. Near the end, add the oregano, let it cook for a couple more minutes, and then let it rest with the pan covered and the heat off. Grease a mold with butter. When the livers no longer burn, beat them well with the blender, along with the rest of what was in the pan except the bay leaf. Go through the Chinese so that a fine paste remains. Pour into the greased mold and leave to rest in the refrigerator for a few hours.