Chicken liver fegatini

Chicken liver fegatini

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Chicken recipes come in many forms. Here’s a rustic Italian recipe for chicken livers on toast – a great appetiser for a cocktail party!

  • Recipe serves6
  • Preparation time25 minutes
  • Cooking time20 minutes


  • ½ French baguette/ loaf
  • 45ml olive oil
  • 30ml butter
  • 1 onion, sliced
  • 1 clove crushed garlic
  • 125ml white wine
  • 500g chicken livers, cleaned trimmed and thinly sliced
  • 1 KNORR Chicken Stock Pot
  • 5ml Robertsons Italian Herbs


  • Preheat oven to 180C
  • Slice the baguette into slices approximately 1.5cm thick and place onto a baking tray
  • Lightly brush with olive oil then bake in the oven turning over once until lightly toasted on each side (approx. 6 minutes per side)
  • In the meantime melt the butter in a pan and sauté the onion and garlic until tender
  • Add the white wine and allow to reduce slightly then add the chicken livers, KNORR Chicken Stock Pot and Italian Herbs and sauté until the livers are well browned on all sides but still slightly pink in the middle
  • Remove the livers from the pan and either spoon onto the toasted baguette slices or puree the livers to a pate consistency first in a food processor and then spread onto the toasted baguette slices
  • Tip – give your livers a little kick by adding some Robertsons Crushed Chillies to the pan when frying your onion or one fresh sliced green chilli!