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