Chicken Livers On Toast
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2medium yellow onions, sliced
- Sea salt
- ¼cup bacon, cut into slivers
- 1pound chicken livers, rinsed, dried and trimmed
- Freshly ground black pepper
- 2teaspoons thyme leaves
- Freshly grated nutmeg
- 1tablespoon sherry vinegar
- 2teaspoons Dijon mustard
- ½cup chicken broth
- 4slices country bread, toasted
Nutritional analysis per serving (4 servings)
369 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 25 grams protein; 586 milligrams sodium
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
Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
- Step 2
Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
- Step 3
Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.
Private Notes
Comments
You might overlook this recipe since there’s no colored photo, but know that it is really tasty! My son wanted chicken livers for breakfast, and this is the recipe we chose. Served on homemade dark rye bread toast—onion jam underneath and well-flavored livers on top—it is great as written.
Delicious! I added a splash of cognac to the livers partway through their cooking time. Served on rye bread that I wish I had toasted a bit longer.
You might overlook this recipe since there’s no colored photo, but know that it is really tasty! My son wanted chicken livers for breakfast, and this is the recipe we chose. Served on homemade dark rye bread toast—onion jam underneath and well-flavored livers on top—it is great as written.
This was delicious. I halved it for the 2 of us. My only change would be to double the liquids. There was very little sauce to drizzle.