peasant’s foie gras – chicken liver with red wine onion on toast

I love the melt in your mouth fatty deliciousness of seared foie gras but this sweet delicacy is not something one can easily enjoy at home. Luckily my refusal to deprivation led me to a close second simple replacement, my poor man’s solution.

Chicken liver, when not over cooked, is a soft, creamy but less fatty version of the delicacy. I’m not ashamed to say that there have been times when I ate chicken livers paired with the sweet and sour taste of sautéed onions four meals in a row and have my serum cholesterol shoot above the laboratory range without an ounce of regret.