How to make
Cut the chicken fillet into cubes and clean the livers from the possible skins or blood vessels. Soak them in the mixed two types of wine, the bay leaf and the white peppercorns. As soon as they reach room temperature, put them on moderate heat for 12 minutes from the moment of boiling.
Strain them from the liquid and place them in a blender along with the softened butter, dried or fresh cayenne pepper, brandy and salt. Everything is grinded into a fine consistency.
Season with black pepper and more salt, if needed and refrigerate for 6 hours, until it sets nicely.
Leave it for 10 minutes at room temperature before serving and serve it with toasted slices of bread.
Advice:
If you want your pate to be lighter, reduce the amount of butter.
The small cayenne pepper is very spicy, so if you are making it for the first time, try it with only one and then you can add more according to your taste.
