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I thought this Chicken Liver Crostini was sexy, I really did!!
I made it for a recent dinner party, and served it as an appetizer, but saved the last little bit for just my husband and myself.
A few nights after the dinner party, we opened a bottle of wine and savored the remaining pate, in celebration of the last Boy Scout meeting my husband would be responsible for.
As part of a cheese board, with fresh fruit, preserves, crackers and nuts, and the kids in bed asleep, it was the perfect romantic respite – a lovely get-away at home.


1 pound chicken livers
2 tablespoons unsalted butter
1/4 cup olive oil
1 onion, finely chopped
2 sage sprigs
1 rosemary sprig
1 anchovy fillet, minced
1 tablespoon drained capers
salt and freshly ground black pepper
1/4 cup cognac
1 baguette, thinly sliced, toasted

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor, let cool slightly. Pulse to desired level of smoothness, then season with salt and pepper.
Either spread the baguette toasts with the chicken liver to serve, or spread the mixture into a ramekin and top with melted duck fat – chill before serving.

Recipe adapted from Food and Wine, September 2009