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Categories:Viewed: 75 - Published at: 9 years ago
Ingredients
- 6 tablespoons unsalted butter
- 1 medium-size red onion, peeled and finely chopped
- 1 pound chicken livers, cleaned and trimmed
- 1 dried chipotle, softened in hot water and finely chopped
- 1 cup dry red wine
- Salt and black pepper to taste
Method
- Melt the butter over medium heat in a large saute pan.
- Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes.
- Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so.
- Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
- Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy.
- Season to taste with salt and pepper.
- Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
- Spread on grilled or toasted peasant bread.
