Ingredients
1/4 pound butter
1 pound chicken livers
1 medium onion, chopped
3 shallots chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
12 large mushrooms
1 granny smith apple, cut into pieces
1/4 cup brandy
salt and pepper to taste
hard boiled egg
parsley, finely chopped

Instructions
Using 2 tablespoons of cherry wood chips, smoke the chicken livers over medium heat for 25 minutes. Reserve all liquid. Melt the butter in a large skillet and sauté the onion, shallots and mushrooms until soft. Add the livers to the skillet, then carefully add all liquid from the drip pan. Add thyme and rosemary and cook over medium heat for 5 minutes.

Transfer to a food processor and add brandy and apple. Process until smooth. Salt and pepper to taste and transfer to a serving dish. Chill. Garnish with chopped hard boiled egg and chopped parsley.