Trim, peel, and slice <quantity>2</quantity> small red onions

Coarsely chop <quantity>100<unit>g</unit></quantity> of sliced bacon

Trim, peel, and coarsely chop <quantity>3</quantity> garlic cloves

Pick <quantity>½<unit>tbsp</unit></quantity> of rosemary

Chop the rosemary leaves with <quantity>½<unit>tsp</unit></quantity> of thyme

Coarsely cut <quantity>250<unit>g</unit></quantity> of clean chicken livers with a pair of scissors

Add <quantity>75<unit>g</unit></quantity> of butter to a hot pan over medium-high heat

Add the onions and the garlic. Stir

Add the bacon and stir. Cook until the onions are translucent, stirring regularly

Add the chicken liver and the herbs

Add <quantity>½<unit>tsp</unit></quantity> of dried thyme and season with salt to taste. Stir fry for 2m to partially cook the chicken liver

Add <quantity>100<unit>ml</unit></quantity> of red wine and cook, stirring occasionally, until the liquid is reduced to ¼

Transfer everything to a deep bowl and add <quantity>75<unit>g</unit></quantity> of butter

Blend with a hand blender until smooth

Transfer to a serving bowl and cover with cling film

Place it in the refrigerator for 1h30m until firm. The chicken liver pâté is ready

Enjoy! Top it with black pepper to taste and serve it with crackers and jams. It can also be used as a filling to your preparations.