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["Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.", "Preheat the oven to 350F", "In a large skillet, melt the butter in 1 tablespoon of the olive oil; add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes.", "Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer; scrape the mixture into a medium bowl (making sure you get as many scrapings as possible).", "Add the remaining 3 tablespoons of olive oil to the skillet.", "Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes;.flip and cook the chicken livers for 1 minute longer.", "Stir in the onion mixture add the cognac and carefully ignite it with a long match; cook livers until the flames subside (make sure they don't overcook because then they get tough!", ").", "Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly; pulse until chunky, then season with salt and pepper.", "Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.", "Spread the baguette toasts with the chicken liver and serve.", "*Make Ahead:.", "The chicken-liver spread can be refrigerated in an airtight container for up to 2 days; bring the spread to room temperature before serving.", "**Wine Pairing:.", """Vernaccia di San Gimignano, a classic Tuscan white, would pair ideally with this classic pate from Tuscanys capital, Florenceits crisp apple notes are delicious with these earthy chicken livers.", "Try the flinty 2007 Teruzzi & Puthod Rondolino or the lightly almondy 2007 Toscolo""."]
