- Appetizer
- Chicken
- Italian
- Make-ahead
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the spread
- 1 lb
chicken livers, trimmed of green spots and connective tissue, patted dry
- 3 tbsp
extra-virgin olive oil
- 2 tbsp
unsalted butter
1 tbsp in step 2, 1 tbsp in step 6
- 1
small yellow onion, finely chopped
- 8
fresh sage leaves, finely chopped
- 4
oil-packed anchovy fillets, chopped
- 2 tbsp
capers, rinsed and drained
- 1/2 cup
vin santo (or dry Marsala)
- 1/2 cup
chicken broth
salt, to taste
black pepper, freshly ground, to taste
For the toasts
- 1
baguette, cut into about 20 slices, 1/2 inch thick
- 3 tbsp
extra-virgin olive oil, for brushing
- 1 clove
garlic, peeled, halved (optional)
Contains milk (unsalted butter) and wheat (baguette).
Not checked: oil-packed anchovy fillets, vin santo (or dry Marsala).
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Rinse the chicken livers, pat them very dry with paper towels, and cut away any green spots, stringy bits or fat. Cut each liver into 2 or 3 rough pieces. Season lightly with salt and pepper.
10 min
- 1 lb chicken livers
- salt
- black pepper
- Step 2
Heat 3 tbsp olive oil and 1 tbsp of the butter in a wide skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until soft and golden, 8–10 minutes. Stir in the sage, anchovies and capers and cook 2 minutes more, mashing the anchovies with your spoon until they melt away.
12 min
- 3 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion
- 8 fresh sage leaves
- 4 oil-packed anchovy fillets
- 2 tbsp capers
- Step 3
Raise the heat to medium-high and add the livers. Cook, stirring, until they lose their raw red color on the outside, about 4 minutes. Pour in the vin santo and let it bubble until mostly evaporated, 2–3 minutes.
7 min
- 1 lb chicken livers
- 1/2 cup vin santo (or dry Marsala)
- Step 4
Add the chicken broth, lower the heat and simmer gently, stirring now and then, until the livers are cooked through (faintly pink at the center) and the liquid has reduced to a loose, saucy glaze, 10–12 minutes. Add a splash more broth or water if the pan goes dry.
12 min
- 1/2 cup chicken broth
- Step 5
While the livers simmer, heat the oven to 400°F. Arrange the bread slices on a baking sheet, brush the tops with olive oil, and bake until crisp at the edges but still a little tender in the middle, 6–8 minutes. If you like, rub the warm toasts with the cut garlic clove.
8 min · 400°F
- 1 baguette
- 3 tbsp extra-virgin olive oil
- 1 clove garlic
- Step 6
Scrape the liver mixture onto a cutting board and chop it coarse with a large knife, so it holds some texture. Return it to the pan off the heat, stir in the remaining 1 tbsp butter until it melts, and taste for salt and pepper — it should be savory and a little salty from the anchovy and capers. Loosen with a spoonful of broth or water if it seems stiff.
5 min
- 1 tbsp unsalted butter
- salt
- black pepper
- Step 7
Mound a generous spoonful of the warm spread on each toast and serve right away.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026