You can "personalize" your pate by adding olives, or mushrooms, or bacon bits.
1 small Onion
2 cloves of Garlic
50 g Butter
250 g fresh Chicken Liver
40 g Coppa/Capocollo calabrese (a dried Ham from Italy, you can use any other dried ham)
2 tbsp Brandy
Salt, Pepper, Thyme
Then add the chicken liver and season well. Let cook for up to 10 minutes, mixing from time to time, until the liver is cooked.
Pour everything back into the blender, add the chopped Coppa and the Brandy and blend until smooth.