Chicken Livers On Toast
Chicken liver crostini is a vibrant and flavorful dish that combines tender, crispy chicken livers with the tang of shallots, capers, and sherry vinegar. The livers are cooked to perfection and tossed with a fragrant parsley mixture before being piled high on toasted slices of sourdough bread. A sprinkle of crunchy sea salt adds the finishing touch to this delectable appetizer.
— Constant Cookbook
Ingredients
- 250g chicken livers
- 2 shallots , finely chopped
- large handful flatleaf parsley , leaves very roughly chopped
- 1 tbsp capers , rinsed and drained, roughly chopped
- 2 tbsp olive oil
- 3 tbsp sherry vinegar
- 4 slices nice bread , such as sourdough
- 1 tbsp plain flour
- large pinch cayenne pepper
Instructions
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 221 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.83 milligram of sodium
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