Chicken Livers On Toast

• 3 tablespoons olive oil
• 2 medium yellow onions, sliced
• Sea salt
• 1/4 cup bacon, cut into slivers
• 1 pound chicken livers, rinsed, dried and trimmed
• Freshly ground black pepper
• 2 teaspoons thyme leaves
• Freshly grated nutmeg
• 1 tablespoon sherry vinegar
• 2 teaspoons Dijon mustard
• 1/2 cup chicken broth
• 4 slices country bread, toasted

1. Heat 2 tablespoons olive oil in a medium sautepan.
2. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes.
3. Stir occasionally and season with salt.
4. Place another saute pan over medium heat.
5. Add bacon and saute until browned on edges.
6. Using a slotted spoon, remove to a plate.
7. Pour off fat and place pan back on stove.
8. Season chicken livers with salt and a generous amount of pepper.
9. Add remaining tablespoon olive oil to pan and increase heat to medium high.
10. Place chicken livers in pan and saute on all sides, until just cooked through, 5 to 7 minutes.
11. Remove livers.
12. Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes.
13. Taste and adjust seasoning.
14. Return bacon and chicken livers to pan and roll in juices to warm through.
15. Lay toasts on four plates.
16. Spread each with a little onion, then spoon livers and juices over top.
17. Serve.

olive oil, yellow onions, salt, bacon, chicken livers, freshly ground black pepper, thyme, nutmeg, sherry vinegar, mustard, chicken broth, country bread

Taken from cooking.nytimes.com/recipes/9335 (may not work)