Italian · Lunch
Chicken Liver Spread on Toast (Gluten-Free)
A rustic Italian-style spread made from pan-cooked chicken livers, softened onion, garlic and sage, deglazed with white wine and capers, finished with butter and mashed to a coarse pâté. Served warm on gluten-free toast with lemon.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
569Calories
36.8gProtein
33.6gFat
28.4gCarbs
4.1gSugar
3.6gFiber
775mgSodium
794mgChol
15.2gSat Fat
520mgPotassium
68mgCalcium
14.2mgIron
21.3mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat chicken liver dry and trim connective tissue. Season with salt and pepper.
2
Sweat
Melt half the butter over medium-low heat and sweat onion, garlic, and sage for 5 minutes until translucent.
3
Sear
Add remaining butter and sear chicken livers over medium-high heat for 2 minutes per side until browned outside, still faintly pink inside.
4
Deglaze
Pour white wine into the skillet, scrape browned bits, and simmer for 2 minutes until liquid reduces by half.
5
Rest
Remove from heat and let the mixture rest for 5 minutes until slightly firm.
6
Blitz
Transfer liver mixture, capers, and lemon juice to a bowl and mash with a fork until coarse and spreadable. Season to taste.
7
Toast
Brush gluten-free bread with olive oil and toast in a dry skillet over medium heat for 2 minutes per side until golden.
8
Plate
Spread the chicken liver mixture generously over toasted bread and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken liver
- 4 tbsp56g butter
- 11 onion
- 2 clove2 clove garlic
- 44 fresh sage leaves
- 4 tbsp60ml dry white wine
- 2 tsp2 tsp capers
- 1 tsp1 tsp lemon juice
- 2 slice2 slice gluten-free bread
- 2 tsp2 tsp olive oil
