Chicken-Liver Crostini

• 1 lb chicken liver
• 2 tablespoons unsalted butter
• 14 cup extra virgin olive oil
• 1 white onion, finely chopped
• 2 sage sprigs
• 1 rosemary sprig
• 1 anchovy fillet, minced
• 1 tablespoon drained capers
• salt, to taste
• fresh ground black pepper or white pepper, to taste
• 14 cup cognac
• 1 large baguette, thinly sliced

1. Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
2. Preheat the oven to 350F
3. 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.
4. 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).
5. Add the remaining 3 tablespoons of olive oil to the skillet.
6. 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.
7. 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!
8. ).
9. 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.
10. Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.
11. Spread the baguette toasts with the chicken liver and serve.
12. *Make Ahead:.
13. The chicken-liver spread can be refrigerated in an airtight container for up to 2 days; bring the spread to room temperature before serving.
14. **Wine Pairing:.
15. "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.
16. Try the flinty 2007 Teruzzi & Puthod Rondolino or the lightly almondy 2007 Toscolo".

chicken, unsalted butter, extra virgin olive oil, white onion, sage, rosemary, anchovy fillet, capers, salt, fresh ground black pepper, cognac, baguette

Taken from www.food.com/recipe/chicken-liver-crostini-414486 (may not work)