1pound fresh chicken livers - wash and drain, discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors)
1/2cupfine diced onions
2tablespoons olive oil
3hard boiled eggs
1/4teaspoon black pper
Saute onions in pan until they are golden brown. Add in washed chicken livers, and cook for approximately 15 minutes over medium heat. Once chicken livers are done remove the chicken livers. You can either chop the livers finely and 2 of the hard-boiled eggs, or run them through a grinder, or pulse them a few times in a food processor.
You may want to deglaze the pan with some Marsala, you could use a little bit of chicken broth or even water. Scrape the pan clean. Add back the livers and egg mixture to the pan. Stir in the onions that you left behind in pan. Now place the entire mixture into a bowl and set in your refrigerator for at least two hours. Before serving chop the 1 remaining hard boiled egg and place on top of the chopped liver pate.
Upgrade your chicken liver pate!
Make your chicken liver pate extra smooth and creamy by pushing the chicken livers through a fine mesh sieve.