There is an amazing French restaurant, La Provence, on the North Shore of New Orleans surrounded by vegetable gardens, chickens and cattle. The restaurant is owned by the famous John Besh.

It’s Provencal chef, Chris Kerageorgiou, created this amazing recipe for Chicken pate.

The hands-on time to prepare is less than fifteen minutes!

I thought any pate was a laborious process. This was my first attempt and I was delightfully surprised at the ease of this recipe.

The ingredients are simple and inexpensive for such a rich delicacy. They cost less than $5.00 for seven one-cup jars of pate. 

INGREDIENTS:

2 cups chicken livers
2 eggs
1/2 T celery salt
1/2 T garlic powder
1/2 T onion powder
Pinch of black pepper
1 1/2 cups hot melted butter

Assemble the ingredients listed above.
Wash and clean the livers of any debris, fat, and gristle.
In a blender, add everything except the butter and blend on low.
While blending, slowly add the melted butter until it is very 
creamy and smooth.
You can pour it into any small baking dish. I love to send
my guests home with a gift, so I poured mine into 1 cup 
mason jars. Notice how easily it pours. Fill the cups about 3/4 full.
Place the open jars in a pan. Fill the pan with water 
half-way up the jars. Place the pan in a cold oven and 
then set it to 300 degrees. (This is because of baking 
them in the mason jars. You must start with a cold oven. 
However, if you’re using an oven-proof dish, you can 
pre-heat the oven. Bake until they’re set, about 30-45 minutes
depending on the container.
Set the glasses out until they cool and then refrigerate for
at least two hours. I love the pate just like this over
buttered, toasted bread rounds, but jam is often served
with pate as a condiment. I chose to make it with caramelized
balsamic onions. 
To make caramelized onions- Slice two onions thinly.
Place in a skillet with 2 T of olive oil and a pinch of salt.
Sweat the onions over medium heat for about 15 minutes.
Add 1 cup balsamic vinegar and continue to heat
for about 15-20 minutes until the liquid is thickened
and most of it is cooked away.
Let the onions cool and put in a small mason jar.

The pate is luscious and smooth as butter. On crunchy
toast, it’s pure bliss!