Italian · Lunch
Chicken Liver Spread on Toast
Chicken liver spread made by sauteing livers with shallot, garlic and sage in butter, deglazing with brandy, then blending with butter and cream to a coarse pate. Served on grilled sourdough toast and finished with capers, parsley and black pepper for a rustic Tuscan-style crostini.
$4
12 minsPrep
12 minsCook
24 minsTotal
MediumLevel
Nutrition per serving
488Calories
24.1gProtein
31.8gFat
23.2gCarbs
3.1gSugar
1.7gFiber
741mgSodium
579mgChol
15.3gSat Fat
438mgPotassium
59mgCalcium
10.5mgIron
15.6mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Trim chicken livers of connective tissue on a cutting board, pat dry with paper towel, and season lightly with salt and pepper.
2
Saute
Melt 1 tbsp butter in a small skillet over medium heat; add shallot and cook 3 minutes until soft.
3
Saute
Add garlic, sage, and chicken livers to the skillet over medium-high heat, searing 3 to 4 minutes per side until browned outside but still faintly pink in the centre.
4
Deglaze
Pour brandy into the skillet off the heat, then simmer 1 minute over medium heat, scraping up browned bits, until liquid reduces by half.
5
Blitz
Transfer the mixture to a food processor with remaining butter and cream; blend 1 minute until mostly smooth with slightly coarse texture, then adjust salt and pepper.
6
Chill
Scrape pate into a small dish, cover, and refrigerate 10 minutes until firm enough to spread cleanly.
7
Toast
Brush sourdough slice with olive oil and grill in a dry skillet over medium heat 2 minutes per side until deep golden.
8
Plate
Spread chilled pate thickly over warm toast, scatter capers and parsley over the top, and finish with a crack of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken livers
- 2 tbsp2 tbsp butter, plus 1 tbsp more for blending
- 22 small shallot
- 2 clove2 clove garlic
- 44 fresh sage leaves
- 4 tbsp4 tbsp brandy
- 2 tbsp2 tbsp heavy cream
- 2 slice2 slice sourdough bread
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp capers
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
