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🍽️ Crispy Crostini with Tender Chicken Liver and Caramelized Onions

357 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 500 g chicken liver (kitchen-ready)
• 1 garlic clove
• 2 tbsp butter
• 100 ml dry red wine
• 0.5 tsp freshly chopped thyme
• dark balsamic vinegar
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 8 slices toasted ciabatta

Instructions

1. 1. Peel the onions to remove their papery skin.
2. 2. Cut the peeled onions into thin, narrow strips.
3. 3. Rinse the chicken liver under running water.
4. 4. Thoroughly pat the liver dry with a kitchen towel.
5. 5. Remove all visible tendons and membranes from the liver.
6. 6. Cut the cleaned liver into very small, uniform cubes.
7. 7. Peel the garlic cloves.
8. 8. Mince the garlic very finely.
9. 9. Heat a pan and add the butter until it has melted.
10. 10. Add the onion strips and the minced garlic to the hot pan.
11. 11. Sauté the vegetables over medium heat until they become soft and translucent.
12. 12. Add the cubed chicken liver to the pan.
13. 13. Fry the liver briefly until it takes on a slight color.
14. 14. Deglaze the dish with the wine.
15. 15. Allow the liquid to reduce completely until it has almost evaporated.
16. 16. Add the fresh herbs to the pan.
17. 17. Season the mixture with vinegar, salt, and pepper to taste.
18. 18. Take the toasted crostini (small toasted bread slices) ready.
19. 19. Distribute the warm liver mixture evenly over the crostini.
20. 20. Finely chop fresh parsley.
21. 21. Sprinkle the finished breads with the chopped parsley.
22. 22. Serve the toasted breads immediately while warm.

Nutrition per serving

• kcal: 357
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 25 g