- 7 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 anchovy fillets
- 1 garlic clove, minced
- 12 ounces chicken livers
- 1/3 cup dry white wine
- 1 cup canned low-salt chicken broth
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon finely grated lemon peel
- 1 French-bread baguette, sliced into 1/3-inch-thick rounds
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
- Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread pt over toasts. Arrange toasts on platter.