Chicken Liver Pate with Balsamic Onions

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken[ livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!]

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
Serves: 6 to 8

Ingredients
  • For the onions:
  • Extra virgin olive oil
  • 3 onions, thinly sliced
  • Kosher salt
  • 1 cup balsamic vinegar
  • For the pate:
  • Extra virgin olive oil
  • 2 to 3 anchovy fillets
  • 2 tablespoons capers
  • 2 cloves garlic, smashed
  • 1 pound chicken livers, rinsed
  • 1 cup dry white wine
  • Kosher salt
  • 1 baguette, cut into 1/2-inch slices, toasted or grilled
Directions
For the onions:

Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.

Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.

For the pate:

Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.

Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.

Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.


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