Chicken Liver and Caramelized Onion Crostini Recipe

Name: Chicken Liver and Caramelized Onion Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, coarsely chopped; Kosher salt and freshly ground black pepper; 2 garlic cloves, minced; 1 pound chicken livers, trimmed and rinsed; 1/2 cup brandy or Cognac; 1 tablespoon Dijon mustard; 1/2 cup chicken stock; 2 tablespoons heavy cream; Crostini (recipe follows); Chopped fresh flat-leaf parsley; 1 baguette, sliced 1/2 inch thick on a slight diagonal; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; (makes 24 slices)

Servings: persons

2 tablespoons unsalted butter
1 medium onion, coarsely chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 pound chicken livers, trimmed and rinsed
1/2 cup brandy or Cognac
1 tablespoon Dijon mustard
1/2 cup chicken stock
2 tablespoons heavy cream
Crostini (recipe follows)
Chopped fresh flat-leaf parsley
1 baguette, sliced 1/2 inch thick on a slight diagonal
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
(makes 24 slices)

1
Place a large skillet over medium-high heat and add the butter.
2
When the butter has melted, add the onion and saute until caramelized, about 10 minutes; season with salt and pepper.
3
Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
4
Add the garlic and chicken livers to the pan.
5
Saute for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper.
6
Carefully, pour the brandy into the pan.
7
If it flames up, shake the pan to put out the fire.
8
Cook for a minute until the alcohol has evaporated.
9
Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy.
10
Dont cook the livers fully through as they tend to dry out and get a grainy texture.
11
Stir in the heavy cream.
12
Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper.
13
Set aside to cool.
14
To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions.
15
Arrange on a platter and sprinkle with parsley.
16
Preheat the oven to 350F.
17
Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper.
18
Bake until light brown and crisp, about 10 minutes.
19
Flip the slices over or rotate the pan if some are cooking faster than others.
20
Let cool completely.
21
Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium onion, coarsely chopped, Kosher salt and freshly ground black pepper, 2 garlic cloves, minced, and more.

Yes, Chicken Liver and Caramelized Onion Crostini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Liver and Caramelized Onion Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions