Chicken Livers On Toast

By Amanda Hesser

Published October 28, 2003

Total Time
30 minutes
Rating
5(19)
Comments
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Ingredients

Yield:4 first-course servings

  • 3 tablespoons olive oil

  • 2 medium yellow onions, sliced

  • Sea salt

  • ¼ 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

  • ½ cup chicken broth

  • 4 slices country bread, toasted

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 397 milligrams cholesterol; 382 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 3 grams fiber; 592 milligrams sodium; 25 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
19 user ratings
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Comments

Barbara

You might overlook this recipe since there’s no colored photo, but know that it is really tasty! My son wanted chicken livers for breakfast, and this is the recipe we chose. Served on homemade dark rye bread toast—onion jam underneath and well-flavored livers on top—it is great as written.

jim in japan

Delicious! I added a splash of cognac to the livers partway through their cooking time. Served on rye bread that I wish I had toasted a bit longer.

Barbara

You might overlook this recipe since there’s no colored photo, but know that it is really tasty! My son wanted chicken livers for breakfast, and this is the recipe we chose. Served on homemade dark rye bread toast—onion jam underneath and well-flavored livers on top—it is great as written.

Jane

This was delicious. I halved it for the 2 of us. My only change would be to double the liquids. There was very little sauce to drizzle.

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