Chicken Liver on Toast

• 6 tablespoons unsalted butter
• 1 medium-size red onion, peeled and finely chopped
• 1 pound chicken livers, cleaned and trimmed
• 1 dried chipotle, softened in hot water and finely chopped
• 1 cup dry red wine
• Salt and black pepper to taste

1. Melt the butter over medium heat in a large saute pan.
2. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes.
3. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so.
4. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
5. Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy.
6. Season to taste with salt and pepper.
7. Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
8. Spread on grilled or toasted peasant bread.

unsalted butter, red onion, chicken livers, water, red wine, salt

Taken from cooking.nytimes.com/recipes/1014408 (may not work)