Trim the chicken livers of any green spots or connective tissue, then rinse under cold water and pat dry with paper towels.

Melt 2 tbsp of the butter in a 10-inch skillet over medium heat. Add the shallot and cook for 3 minutes until soft. Add the garlic and bay leaf and cook for 30 seconds until fragrant.

Push the shallot mixture to one side of the pan. Add the livers in a single layer, working in two batches if they don't fit without crowding, and sear for 4 to 5 minutes per side until browned outside and no longer pink inside. Check with an instant-read thermometer for 165°F / 74°C.

Remove the bay leaf. Transfer the livers and shallot mixture to a food processor, scraping in any browned bits from the pan.

Add the remaining butter, cream, thyme, sage, salt, pepper and brandy (if using) to the food processor. Blend for 2 to 3 minutes, scraping down the sides, until completely smooth.

For an extra-silky texture, push the mixture through a fine-mesh sieve with a rubber spatula.

Divide the pâté among ramekins or spoon into a small loaf dish, smoothing the top.

Melt the remaining 2 tablespoons of butter and pour a thin layer over the top of each ramekin to seal.

Chill uncovered for 30 minutes until the butter seal sets, then cover and refrigerate for at least 4 hours, or overnight, before serving.