½ lb (225 g) chicken livers, trimmed

3 tbsp (40 g) cold butter, diced

½ cup (125 ml) chicken broth

2 tbsp (30 ml) Marsala wine (see note)

2 anchovy fillets, chopped

1 green onion, finely chopped

1 tbsp capers, drained and chopped

In a large skillet over high heat, brown the chicken livers in 1 tbsp of the butter. Add the broth, Marsala, anchovies, green onion and capers. Bring to a boil and cook for about 2 minutes or until the livers are pink in the centre. With a slotted spoon, remove the livers and place in a food processor. Let the broth reduce until almost dry and pour over the livers.

In the food processor, pulse the livers with the remaining butter (2 tbsp) for a few seconds at a time until coarse in texture but spreadable. Season with salt and pepper.

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