Thoroughly clean the chicken livers under cold running water, trim away any connective tissue or fat, and pat them dry with paper towels.

Melt 2 tablespoons of unsalted butter over medium heat. Add finely chopped shallots and minced garlic, sauté for about 3–4 minutes until translucent.

Increase heat to medium-high and add chicken livers. Cook for 5–7 minutes until browned on the outside but pink inside.

Transfer the skillet contents to a blender. Add fresh herbs, a splash of wine or brandy, salt, and pepper. Blend until smooth.

Strain the blended mixture through a fine mesh sieve into a clean bowl using the back of a spoon to press it through.

Pour the strained mixture into a serving dish, melt an additional tablespoon of butter, and pour it over the top. Cover and refrigerate for at least 2–3 hours.