Prep the livers: Rinse the chicken livers under cold water and pat them completely dry with paper towels. Cut away any white connective tissues or green spots.
Sauté the aromatics: Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the minced shallots and cook for about 3 to 4 minutes until soft. Add the garlic and cook for 1 more minute until you can smell the aroma.
Cook the meat: Add the dried livers, fresh thyme, bay leaf, sea salt, and black pepper to the pan. Cook for 4 to 6 minutes, stirring occasionally. You want the livers to be light brown on the outside but still slightly pink in the center.
Deglaze: Pour the Cognac into the skillet. Let it bubble and cook off for about 1 to 2 minutes. Turn off the heat and throw away the bay leaf.
Blend: Transfer everything from the warm skillet into a food processor. Turn it on high. While it is running, drop in the rest of your softened butter (a little at a time) and pour in the heavy cream. Blend for 1 to 2 minutes until it is completely smooth. Taste it and add a pinch more salt or pepper if you think it needs it.
Chill and set: Scoop the pate into small ramekins or a glass jar. To stop the top from turning gray, press a piece of plastic wrap directly onto the surface of the pate. Put them in the fridge for at least 4 hours (or overnight) to firm up.
Serve: Garnish with a few pomegranate seeds and fresh thyme. Serve cold with crackers or toasted bread.
