Liver pate

First of all it is a decent dose of high-quality protein and a solid portion of iron, zinc and B vitamins My suggestion for today:
Chicken liver pate.

Warm up the frying pan, add 3 tablespoons of olive oil, heat it up. Add thyme and chopped onion. Let it simmer for a few minutes (the onions must be soft, but it should not be brown). Clean and dry the liver and add to the onions, fry it until it gets brown. Add wine and other ingredients, mix it thoroughly. Cook for 2 minutes. Place it all into the food processor and make a smooth paste. Pack the pâté into the slighty greased baking mould. Gently struck the mould on the table, so the pate will settle well, then place it in the preheated oven. Bake at 180 ° C for 20-25 minutes. Once done, let it cool down.