Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering



Ingredient Checklist


Instructions Checklist
  • Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.

  • Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.

Reviews (1)

19 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
Won't make until I find out why such a horrendous amount of salt is to be added to a pound of liver.