Chicken Liver Pâté With Toast - cooking recipe

Ingredients

1 lb chicken livers, trimmed and roughly chopped
1 cup port
1/2 None baguette, thinly sliced
1/4 cup olive oil
1/2 cup butter, roughly chopped
1 None onion, finely chopped
4 None anchovy fillets, finely chopped

Preparation

Marinate chicken livers in port for 2 hours. Drain, reserving 1/4 cup liquid.
Preheat oven to 350\u00b0F. Line a large baking tray with parchment paper. Brush both sides of bread with oil. Place on prepared tray and bake for 7-10 mins, until golden and crisp.
Meanwhile, melt butter in a frying pan over medium heat. Cook onion and anchovies for 5 mins, until onion is tender. Add livers and cook gently for 3-5 mins, until just starting to brown. Add reserved port, bring to a simmer and cook for 1 min. Transfer to a food processor and process until smooth. Transfer to a serving dish, cover and chill for 2 hours, or overnight. Serve with toasts.