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Chicken Liver Crostini

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Chicken Liver Crostini
6 Easy
PREVIOUS: Chicken Empanadas NEXT: Crostini di Fegatini (Chicken Liver Crostini)

Ingredients (11)

  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 6 chicken livers, trimmed
  • 3 tablespoons red wine vinegar
  • scant 1/2 cup dry white wine
  • 2 egg yolks
  • juice of 1 lemon, strained
  • 4-6 whole-wheat bread slices, lightly toasted
  • salt & pepper
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A totally Italian antipasta is Crostini – toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must!

Normally I am not a big fan of liver, but this recipe comes out delicious.


  1. 1Heat the olive oil in a skillet.
  2. 2Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes.
  3. 3Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled.
  4. 4Pour in the wine and season with salt & pepper. Cook, stirring frequently, until browned.
  5. 5Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more.
  6. 6Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture.
  7. 7Spread on slices of lightly toasted bread.
    Serve immediately.
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