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Chicken Liver Crostini

Chicken Liver Crostini
Photo by Brian Leatart

Ingredients

  • 12 ounces chicken livers
  • 1 garlic clove
  • 1 French-bread baguette
  • 4 anchovy fillets
  • 1 cup canned low-salt chicken broth
  • 7 tablespoons extra-virgin olive oil
  • ½ teaspoon finely grated lemon peel
  • + 3 more ingredients
    • 2 teaspoons fresh sage
    • 1/3 cup dry white wine
    • 1 small onion

Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook unti...

View full recipe at Epicurious

Comments

Variations on Chicken Liver Crostini

  • Chicken Liver Crostini
    • salt & pepper
    • 4-6 whole-wheat bread slices, lightly toasted
    • juice of 1 lemon, strained
    • 2 egg yolks
    • scant 1/2 cup dry white wine
    • +5 other ingredients
  • Chicken Liver Crostini
    • small sage leaves
    • 2 tablespoons extra-virgin olive oil
    • 6 tablespoons unsalted butter
    • 1 pound chicken livers
    • 24 baguette slices
    • +4 other ingredients
  • Chicken-Liver Crostini
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons unsalted butter
    • 1 lemon wedge
    • 1 sourdough baguette
    • 1 cup parsley
    • 1/2 cup sweet (red) vermouth
    • +3 other ingredients
  • Chicken-Liver Crostini
    • 0.25 cup(s) extra-virgin olive oil
    • 0.25 cup(s) cognac
    • 2 tablespoon(s) unsalted butter
    • 1 large baguette
    • 1 white onion
    • 2 sage sprigs
    • +4 other ingredients


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