- 1 pound chicken livers
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 white onion, finely chopped
- 2 sage sprigs
- 1 rosemary sprig
- 1 anchovy fillet, minced
- 1 tablespoon drained capers
- Salt and freshly ground pepper
- 1/4 cup cognac
- 1 large baguette, thinly sliced
- Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
- Preheat the oven to 350°. 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 minced 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 until chunky, then season with salt and pepper.
- Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp. Spread the baguette toasts with the chicken liver and serve.
The chicken-liver spread can be refrigerated in an airtight container for up to 2 days. Bring the spread to room temperature before serving.
Vernaccia di San Gimignano, a classic Tuscan white, would pair ideally with this classic pâté from Tuscany's capital, Florenceits crisp apple notes are delicious with these earthy chicken livers.