Country-Style Chicken Liver Mousse

Heat oil in a large heavy nonstick skillet over medium heat. Add chicken livers and sprinkle with 1/4 teaspoon each salt and pepper and a pinch of nutmeg. Cook until beginning to brown on the bottom, 3 to 5 minutes. Turn over using tongs and sprinkle with another 1/4 teaspoon each salt and pepper and pinch of nutmeg. Cook until the livers are firm to the touch and pink on the inside when cut into, about 3 minutes more. Transfer to a bowl with the tongs (leave any remaining oil in the pan), cover and refrigerate for at least 30 minutes or up to 1 hour.

Meanwhile, add onions, shallots and garlic to the pan. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and cook over medium heat, stirring occasionally, until browning and beginning to soften, 8 to 10 minutes. Stir in apple, brandy, sage and thyme and scrape up any browned bits. Cover and continue cooking, stirring frequently, until the onions are very soft and the apple is beginning to break down, 6 to 8 minutes more. Transfer the mixture to a shallow bowl and refrigerate for 30 minutes.

Spoon the cooled livers and any juices into a food processor; pulse several times until the livers are coarsely chopped (individual pieces should be about 1/4 inch). Using a rubber spatula, scrape the mixture into a medium bowl. Add the onion mixture to the food processor and pulse to coarsely chop until it resembles cooked oatmeal. Transfer to the bowl and stir the liver and onions to form a lumpy, homogenous paste. Season with 1/4 teaspoon each salt and pepper, or more to taste. Spoon the liver mousse into a deep bowl just large enough to hold it. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour.