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Ingredients
¾ pound chicken livers
1 medium yellow onion
1 clove garlic
2 tablespoons good-quality olive oil
¼ cup dry white wine
¼ cup chicken stock
1 tablespoon capers
Salt and freshly ground black pepper to taste
8 to 10 thin slices of crusty Italian or French bread
Nutritional analysis per serving
11 grams carbs; 294 milligrams cholesterol; 223 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 381 milligrams sodium; 16 grams protein; 2 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
- Step 1
Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
- Step 2
Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
- Step 3
Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
- Step 4
Serve with the sliced bread, either plain or toasted.
In Tuscany, the chicken livers are spread on slices of stale bread that are softened by the juices of the livers.
Private Notes
Comments
delicious recipe! i chopped it up on a cutting board after it was cooked, mashing it a bit with the knife, and finished with a little glug of olive oil too. wonderful on rye crackers for lunch served with tomato salad. mine cooked in about 10 min fyi -- 20 would have been really overkilling it.
delicious recipe! i chopped it up on a cutting board after it was cooked, mashing it a bit with the knife, and finished with a little glug of olive oil too. wonderful on rye crackers for lunch served with tomato salad. mine cooked in about 10 min fyi -- 20 would have been really overkilling it.
I liked the flavor, but I wish it had been a little more moist - it was very dry and crumbly, and I actually added some more olive oil after putting it through the food mill to get it to stick together a little better. I wonder if I should have added more liquid when cooking.