Chicken Liver Crostini

Photo by Brian Leatart

Ingredients

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

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
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter
- small sage leaves
- 24 baguette slices
- Salt and freshly ground pepper
- +4 other ingredients
Chicken-Liver Crostini
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion
- 1/2 pound chicken livers
- +5 other ingredients
Chicken-Liver Crostini
- 1 tablespoon(s) drained capers
- 2 tablespoon(s) unsalted butter
- 1 pound(s) chicken livers
- 1 large baguette
- 0.25 cup(s) cognac
- 1 anchovy fillet
- +4 other ingredients