Chicken Liver Pâté with Balsamic Onions

Name: Chicken Liver Pâté with Balsamic Onions
Yield: serves: 6 to 8
Ingredients: Extra virgin olive oil; 3 onions, thinly sliced; Kosher salt; 1 cup balsamic vinegar; 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

December 9, 2011

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 pâté—and it’s so easy. Top this combo with some onions braised in balsamic vinegar and you’ve got yourself a super Tuscan!

Recipe notes

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