Best Chicken Livers On Toast Recipes

CHICKEN LIVERS ON TOAST

Chicken Livers On Toast image

Provided by Amanda Hesser

Time 30m

Yield 4 first-course servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 medium yellow onions, sliced
Sea salt
1/4 cup bacon, cut into slivers
1 pound chicken livers, rinsed, dried and trimmed
Freshly ground black pepper
2 teaspoons thyme leaves
Freshly grated nutmeg
1 tablespoon sherry vinegar
2 teaspoons Dijon mustard
1/2 cup chicken broth
4 slices country bread, toasted

Steps:

Heat 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.
Place 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.
Add 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.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN LIVER ON TOAST

Chicken Liver on Toast image

Back in 2012, Sam Sifton and Mark Bittman put together a feast for 15. The trick? Get it done in eight hours. Lobster and chopped salad, soubise and root vegetables, and a roasted chicken were all on the menu. And so was this recipe for chicken liver on toast. It may not have been the star of the show that night, but it served a critical purpose: keeping appetites satisfied in the lead-up to the meal. It can be an appetizer, or, paired with a salad, an exemplary light lunch or dinner.

Provided by Mark Bittman And Sam Sifton

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter
1 medium-size red onion, peeled and finely chopped
1 pound chicken livers, cleaned and trimmed
1 dried chipotle, softened in hot water and finely chopped
1 cup dry red wine
Salt and black pepper to taste

Steps:

Melt the butter over medium heat in a large sauté pan. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy. Season to taste with salt and pepper.
Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
Spread on grilled or toasted peasant bread.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams