CHICKEN LIVER ON TOAST
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
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
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Eli Rhoads
elirhoads@yahoo.comI love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious dish.
Julian Reyes
r.julian88@hotmail.co.ukThis recipe is a great way to use up leftover chicken liver pate.
J Mkami
m@yahoo.comI'm allergic to onions, so I had to omit them from the recipe. It still turned out great.
Frankcasta Francis
francisfrankcasta@yahoo.comThis recipe is a great way to get kids to eat chicken liver.
FF JoyFK
f_joyfk14@hotmail.frI'm not sure why, but my chicken liver sauce turned out a little bitter.
Lia
lia87@gmail.comThis is a great recipe for a quick and easy weeknight meal.
Asad Anwar
asadanwar6@aol.comI made this recipe for a party and it was a hit! Everyone loved it.
Mahdi Mohammadi
mm@gmail.comI'm glad I found this recipe. It's a great way to enjoy chicken liver without having to go to a restaurant.
Saad Murtaza
murtaza-s@hotmail.comThis recipe is definitely not for beginners. It's a bit tricky to get the chicken liver cooked just right.
Ahmed Aljrf
a.a@hotmail.comI'm not sure what went wrong, but my chicken liver turned out tough and dry.
Muhammad rafeeq Rafeeq
m_rafeeq@gmail.comI had to cook the chicken liver for a little longer than the recipe said, but it turned out great.
izzy the the beautiful
b.i@gmail.comThe chicken liver was a little too strong for my taste, but the toast and sauce were delicious.
Sakr Al Ali
a@gmail.comI'm not a big fan of chicken liver, but this recipe was surprisingly good. I'll definitely be making it again.
Jordan Miles
jordan-m48@gmail.comThis recipe is a great way to use up leftover chicken liver. It's also a very affordable meal.
Blair Willow
blair.w@yahoo.comI followed the recipe exactly and the dish turned out great. My family loved it!
Ishan Lakshitha
il14@hotmail.frThe chicken liver was perfectly cooked and the toast was crispy. The sauce was rich and flavorful.
Mamello Mellow
m.mamello@gmail.comThis dish is definitely a keeper. I'll be making it again and again.
Muhammad Yaqoub
y-m60@gmail.comI've always been a fan of chicken liver, but this recipe takes it to the next level. The addition of the onions and mushrooms is inspired.
Justina Mwanga
mwanga-justina@aol.comThis recipe is a game-changer! I never thought chicken liver could taste so good. The combination of flavors and textures is amazing.