Tuscan Chicken-Liver Crostini

• 3/4 pound chicken livers
• 1 medium yellow onion
• 1 clove garlic
• 2 tablespoons good-quality olive oil
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 1 tablespoon capers
• Salt and freshly ground black pepper to taste
• 8 to 10 thin slices of crusty Italian or French bread

1. Rinse the chicken livers under running water and pat dry with paper towel.
2. Cut away any greenish discolored parts.
3. Cut the onion in half and slice each half thinly.
4. Mash the garlic with the flat blade of a knife and chop coarsely.
5. Heat the olive oil in a saute pan.
6. Add onion and garlic and cook gently until onion is softened.
7. Add chicken livers.
8. Turn heat up to medium and cook briskly until livers are thoroughly browned.
9. Add white wine and chicken stock.
10. Lower heat and simmer approximately 20 minutes, until livers are cooked through.
11. Mash the livers with a fork, or pass them through a food mill to puree them.
12. The texture should be more grainy than smooth.
13. Mix with capers, taste for seasoning, and add salt and pepper to taste.
14. Serve with the sliced bread, either plain or toasted.

chicken livers, yellow onion, clove garlic, olive oil, white wine, chicken stock, capers, salt, thin

Taken from cooking.nytimes.com/recipes/9964 (may not work)