~from Savoring Time in the Kitchen
Best made a day ahead~
1 split chicken breast, cut into 1 inch pieces
1 container of fresh chicken livers, drained and patted dry with paper toweling
2 cups heavy cream (I reduced the original amount of 3 cups)
1-1/2 packages Knox unflavored gelatin
1/2 cup chopped onion
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
¼ teaspoon dried Herbes de Provence
¼ teaspoon cayenne powder
1 small Bay Leaf (remember to remove!)
¼ cup chopped fresh parsley
Salt and Pepper
1 oz Tawny Port
1 oz Brandy
In a large sauté pan, melt 3 tablespoons of butter, or half butter, half olive oil. Over medium heat, sauté the chopped onion and garlic until soft and translucent, about 5 minutes.
Add the cut up chicken breast and livers, herbs and spices and sauté until chicken and livers are cooked through, about 10 minutes. Add Tawny Port and Brandy, salt and pepper and remove from heat. Add chopped parsley and stir.
Add the Knox gelatin to the cream and stir to combine. Set aside.
Put the liver mixture into in the food processor and process until smooth. Add the cream and gelatin mixture. Pulse just to combine. Taste and adjust seasonings, if necessary.
Pour the mousse into ramekins, small loaf pans, or other containers for form a nice shape when unmolded. Tip: Placed a piece of plastic wrap inside of the chosen container and press it against the bottom and sides first, leaving an overhang that will cover the top eventually and also aide in unmolding.
Place mousse in the refrigerator for several hours to solidify. Once solidified, pull the plastic wrap up around the mousse and chill overnight.
Unmold onto the center of a pretty plate or platter. Sprinkle with freshly ground pepper and chopped parsley and serve with crackers or baguette slices.
Do ahead: Made be made several days in advance and frozen. Thaw overnight.
Adapted from La Table de Nana