Sauté the chicken livers and shallots in half of the melted butter, then pour in the red wine and port and briefly bring to the boil. Lift the liver out of the meat juices and whisk finely in a food processor with the remaining butter. Reduce the remaining liquid by half, add to the liver mixture form and whisk one more time. Cool briefly, season with salt, season with pepper, mix in kitchen herbs de Provence and the eggs. Fill the pate into preserving jars and poach in a water bath at 90 °C for about 40 minutes. Cool slightly and then seal with the warmed jelly or sweet wine and seal on the spot. The pate will keep sealed for two weeks and three days after opening.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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