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
20 min
50 min

Serves: 6 to 8

  • 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
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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