1 pound chicken liver
1 tbsp butter
pink salt & pepper
1 leaf basil (I used dried)
1/4 cup golden raisins
1 garlic clove crushed
1/3 cup pinot grigio
2 tbsp sour cream
Wash the chicken liver and sauté it in butter on medium- low heat for about 10 minutes (until the liver is well done).
Heat the wine and the raisins in the microwave for 20 seconds.
Season the chicken liver with pink salt, fresh ground black pepper, basil and garlic and cook it for another minute.
Once the chicken liver is cooked, tranfer everything you have in the pan in a food processor.
Add the wine (without the raisins) and the sour cream and blend until smooth.
Cover a small bowl with plastic foil, arrange the raisins at the bottom of the bowl and cover them with pâté.
Let the bowl sit in the refrigerator for 2-4 hours, then flip the bowl on a plate and remove the plastic wrap.