Name: Chicken pâté toasts
Ingredients: ¼ cup (60 ml) brandy or red wine; 1 tablespoon olive oil; ¼ cup (40 g) minced shallot (about 1 large); 2 teaspoons minced fresh sage, plus more for garnish; Salt and freshly ground black pepper; Scant 1 pound (455 g) chicken livers, chopped; About 6 thin slices crusty bread, toasted; 2 teaspoons drained capers (optional)

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

If you’re using chicken livers in the sauce, just use whatever’s left of the pound here. Otherwise use the full pound.

Ingredients

1 tablespoon olive oil
¼ cup (40 g) minced shallot (about 1 large)

Side dish

Method

Morning or Evening

In a small saucepan, heat the oil over medium heat. When it shimmers, add the shallot and cook, stirring, until it’s just starting to brown at the edges, about 3 minutes. Add the brandy, increase the heat to medium-high, and boil for 1 minute. Add the livers, ¾