Chicken Liver Pâté with Figs and Walnuts

Ingredients

• 1 cup butter unsalted room temperature (2 sticks)
• 1 pound chicken livers trimmed
• 1 tablespoon cognac 
• 1 cup cooking wine dry red
• 0.8 cup mission figs dried black
• 1  french-bread baguette toasted sliced
• 12 servings chives fresh (for garnish)
• 1 cup low-salt chicken broth canned
• 1 small onion thinly sliced
• 1 leaf lettuce red (for garnish)
• 1.3 teaspoons salt 
• 0.5 cup walnuts toasted chopped

Equipment

• bowl
• sauce pan
• plastic wrap

Directions

1. Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic.
2. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes.
3. Drain cooking liquid; transfer chicken livers and onion to processor.
4. Add butter, Cognac and salt to processor. Puree until smooth.
5. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.
6. Bring wine to simmer in small saucepan.
7. Remove from heat.
8. Add figs.
9. Let stand until figs soften, about 15 minutes.
10. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated.
11. Transfer figs to small bowl; cover and refrigerate.)
12. Unmold pâté onto platter. Press walnuts onto sides of pâté.
13. Garnish top with chives and some figs. Arrange lettuce on platter with pâté.
14. Place remaining figs atop lettuce.
15. Serve with toasts.