Serves 12
25 min
Chicken Liver Crostini
Recipe GLPR3b73815e4c2fa2
A classic Italian-inspired appetizer featuring rich, sautéed chicken livers combined with aromatic vegetables, salty anchovies, and bright citrus notes. The silky liver spread is seasoned with capers and fresh parsley, creating a sophisticated starter with deep, savory flavors that's elegant enough for any gathering.
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Ingredients
6 tablespoons extra-virgin olive oil
1 pound chicken livers, trimmed
4 anchovy filets in oil, drained and finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
2 tablespoons Vin Santo or dry sherry
1/4 cup chicken broth
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons salted capers, rinsed and chopped
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper to taste
Directions
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Once shimmering, add the trimmed chicken livers and cook until no longer pink inside and the internal temperature reaches 165°F, approximately 5-6 minutes, stirring occasionally. Transfer to a cutting board and chop finely.
In the same skillet, add the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 3-4 minutes until softened and fragrant.
Stir in the minced garlic and cook for 30 seconds until fragrant, then add the chopped anchovy filets and stir to combine.
Pour in the Vin Santo or sherry and scrape up any browned bits from the bottom of the pan, then add the chicken broth. Simmer for 1-2 minutes to reduce slightly.
Remove from heat and return the finely chopped cooked chicken livers to the skillet. Stir in the fresh parsley, capers, lemon juice, and lemon zest until well combined.
Season generously with kosher salt and freshly ground black pepper to taste. Let cool slightly before serving as a spread on crostini or crusty bread.
