Chicken Liver Pate with Balsamic Onions

1. 1

   Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat.

2. 2

   Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.

3. 3

   Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy.

4. 4

   Taste and reseason if needed.

5. 5

   Remove from the heat and set aside.

6. 6

   For the pate:

7. 7

   Coat a large saute pan with olive oil and add the anchovies, capers, and garlic.

8. 8

   Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.

9. 9

   Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally.

10. 10

    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.

11. 11

    Transfer the mixture to a food processor and puree until smooth.

12. 12

    Season with a little salt and loosen with a little olive oil if needed.

13. 13

    Schmear each toast with the pate and top with the balsamic onions to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.