Sauteed Chicken Liver on Toast

Sauteed Chicken Liver on Toast Recipe

This chicken liver recipe, called Crostini di Fegatini in Italian, is totally Tuscan. The cooked livers keep well for several days stored in an airtight container in the refrigerator.–Aurora Baccheschi Berti

LC That Other Tuscan Tradition Note

The author notes that this recipe is a Tuscan tradition. Huh. Who knew? Although we guess it should come as no surprise to learn that a splash of wine, that other Tuscan tradition, enhances the character of this chicken liver sauté.

Sauteed Chicken Liver on Toast

  • Quick Glance
  • (1)
  • 30 M
  • 30 M
  • Serves 8
5/5 - 1 reviews
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Melt 5 tablespoons of butter in a skillet over medium heat. Add the onion and bay leaves and, when the onion begins to take on color, add the livers. The livers may exude a lot of liquid; if they do, allow a little additional time to simmer off the excess. Then cook, stirring frequently, until they begin to turn golden brownish, about 5 minutes.

Add the wine and simmer gently, stirring occasionally, until it evaporates. Then add the stock, scraping the bottom of the pan with a wooden spoon to release any of the livers that have stuck. Transfer the livers to a cutting board and let cool.

Add the anchovies and capers, if using, to the cutting board and mince everything. Transfer the mince to the skillet with the remaining butter and cook for a couple of minutes, stirring constantly. You want to simply warm the mixture; don’t let it get too hot.

Drizzle the toast with a little of the liquid from the livers and then spread the livers over the toast.

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Recipe Testers' Reviews

Please, just say to yourself: a) I only live once and b) if I’m going to cheat, I am going to cheat big. Butter, chicken livers, a little more butter. With every bite, your inhibition will melt away like the anchovies in this recipe. Do it. Do it for a holiday and let yourself (and your family — if they get a taste) enjoy this recipe at least once a year. Splendid. Divine. This would also be a wonderful warm spin on traditional chopped liver. Kill me now.

Yum! We really enjoyed this wonderful small plate last night, served with pieces of toasted five-grain bread — I can’t wait to enjoy the leftovers as well. I am a huge fan of paté, and to me, this recipe was sort of like a deconstructed pate. The combination of butter, onion, and chicken livers works very well. I was pleasantly surprised by the briny capers in the liver mixture as well. (I know they are optional in the recipe, but they should not be left out!) Throughout the cooking process, you are tempted to salt and pepper the chicken livers, but the addition of anchovies really gives a great saltiness to the mixture instead. I really think this might be good on matzo crackers as well. My only comment on the recipe itself was adding the one cup of white wine — that seemed like a lot of liquid, and it never all evaporated like the recipe says to wait for. I would reduce this amount to 1/2 cup instead. I think the recipe should give an estimated time on how long to cook the livers in the wine; I would hate to overcook them while waiting for all of the wine to evaporate! This was a delicious recipe that I will definitely be making again — a splash of Cognac and a sprinkling of parsley might also be good additions to the recipe.

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  1. I loved this recipe. Firstly, I agree with Viki – the capers and anchovies are essential–they are what give this recipe its pizzazz. I substituted wine for a flavorful beer and added a bit of sugar to counter the bitterness. Also, I made this recipe a main dish by keeping the livers whole, chopping the onions coursely, and adding a flour roux to thicken the broth. Delicious!

    1. You just can’t go wrong with capers! So glad that you enjoyed this recipe.


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