Chicken Livers On Toast

5.0(19)

by Amanda Hesser

Open original recipe

Appetizer

Servings

4 first-course servings

Total time

30 min

Calories / serving

369 kcal

Ingredients (12)

serves

3 tablespoons olive oilolive-oil
2 medium yellow onions, slicedonion
Sea saltsalt
1/4 cup bacon, cut into sliversbacon
1 pound chicken livers, rinsed, dried and trimmedchicken-livers
Freshly ground black pepperpepper
2 teaspoons thyme leavesthyme
Freshly grated nutmegnutmeg
1 tablespoon sherry vinegarsherry-vinegar
2 teaspoons Dijon mustarddijon-mustard
1/2 cup chicken brothchicken-broth
4 slices country bread, toastedbread

Instructions (3 steps)

01Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
02Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.

03Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.

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Rich recipe — supports nutrition-aware planning.