Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
828
Calories
93g
Protein
43g
Fat
14g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 Tbs. extra-virgin olive oil
- 1/2 small yellow onion, chopped
- 1 small garlic clove, crushed
- 4 large chicken livers, trimmed of membranes
- and connective tissue
- Salt and freshly ground pepper, to taste
- 1/4 cup vin santo
- 2 salt-packed anchovy fillets, rinsed, or 2 olive
- oilpacked anchovies
- 1 Tbs. capers, rinsed and minced
- 1/2 cup chicken broth, if needed
- 4 Tbs. (1/2 stick) unsalted butter, cut into small
- pieces
- 1 baguette, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes