Chicken Liver Crostini

Photo by Brian Leatart

Ingredients

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

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

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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
- 1 pound chicken livers
- 2 ounces thickly sliced bacon
- 1/4 cup brandy
- Salt and freshly ground pepper
- 24 baguette slices
- small sage leaves
- +3 other ingredients
Chicken-Liver Crostini
- 1 lemon wedge
- 1 sourdough baguette
- 1 cup parsley
- 1/2 cup sweet (red) vermouth
- 3 tablespoons capers
- 1/2 teaspoon hot red-pepper flakes
- +3 other ingredients
Chicken-Liver Crostini
- Salt and freshly ground pepper
- 0.25 cup(s) extra-virgin olive oil
- 1 white onion
- 2 sage sprigs
- 1 rosemary sprig
- 1 anchovy fillet
- +4 other ingredients