Very Peppery Pate

Name: (Very) Peppery Pate
Ingredients: For the chicken; 8 ounces boneless skinless chicken thigh meat cut into 3/4 inch cubes; 1 large garlic clove, very thinly sliced; 1/2 teaspoon salt; 1 teaspoon black pepper; 2 pieces of salt pork about 1 inch square and 1/4 inch thick; Olive oil to cover ( 5 -6 tablespoons); For the pate; 1 pound chicken livers, cleaned and rinsed; 4 tablespoons salted butter; 2 tablespoons cognac; 1/4 cup light cream; 2 tablespoons drained green peppercorns in brine; 2 tablespoons softened butter; 1 teaspoon cracked black peppercorns (optional if you want very peppery pate)