Ingredients
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For the Onions
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Extra virgin Olive Oil
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3 Onion
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Kosher Salt
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1 cup Balsamic vinegar
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For the Pate
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Extra virgin Olive Oil
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2 to 3 Anchovy
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2 tablespoons Capers
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2 cloves Garlic
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1 pound Chicken
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1 cup dry White Wine
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Kosher Salt
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1 Baguette
Directions
Steps
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1
Done
|
For the OnionsCoat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color. |
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2
Done
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Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside. |
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3
Done
|
For the PateCoat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes. |
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4
Done
|
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy. |
|
5
Done
|
Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve. |
