Prepare the livers – Pat the chicken livers dry and remove any visible connective tissue or green spots. This step ensures clean flavor and smooth texture.

Build the flavor base – Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and translucent, stirring often without browning.

Release aromatics – Add the garlic and cook for about 30 seconds until fragrant, keeping the heat moderate to avoid bitterness.

Cook the livers gently – Add the chicken livers to the pan and cook for 4–5 minutes, turning once, until browned on the outside but still slightly pink inside. Overcooking causes grainy texture.

Deglaze for depth – Pour in the brandy or cognac if using and let it simmer briefly until reduced and aromatic.

Blend until smooth – Transfer everything to a food processor. Add remaining butter, cream, salt, pepper, and spice. Blend until completely smooth, scraping down the sides as needed.

Refine the texture – For extra silkiness, pass the pâté through a fine sieve, then spoon into ramekins.

Chill and set – Cover and refrigerate for at least 2 hours to allow flavors to settle and texture to firm up.