Chicken Liver Toast
Madeira Cream, Parsley, Brioche
Chef Patrick Phelan of Lost Letter | Richmond, VA
Yield: 4 servings
Adapted by StarChefs | December 2026 | Photo: Will Blunt
INGREDIENTS
Madeira Cream:
2 tablespoons unsalted butter
3 shallots, minced
2 cloves garlic, minced
1 cup Madeira wine
1 cup chicken stock
6 black peppercorns, lightly crushed
3 sprigs thyme
1 bay leaf
1 quart heavy cream
Kosher salt
Ground black pepper
Chicken Livers:
1 pound chicken livers, trimmed and cut into lobes
Kosher salt
Ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1 sprig thyme, leaves picked
To Assemble and Serve:
4 slices toasted brioche
2 tablespoons chopped parsley
Cracked black pepper
METHOD
For the Madeira Cream:
In a heavy saucepan over medium heat, melt butter. Add shallots and garlic. Sweat until alliums are soft and translucent. Deglaze pan with wine. Cook until liquid is reduced by half. Add stock, peppercorns, thyme, and bay leaf. Cook until liquid is reduced by half. Add cream and bring mixture to a simmer. Cook 30 minutes, or until mixture is thick enough to coat the back of a spoon. Pass through a fine chinois. Season with salt and pepper. Return to pot over low heat and keep warm.
For the Livers:
Place livers on a clean work surface. Pat dry. Lightly season with salt and pepper. In a sauté pan over medium-high flame, heat butter and oil. Add seasoned livers and sear 1 minute on each side, working in batches if needed. Livers should be browned on the outside and pink on the inside. Using a slotted spoon, transfer to a warm plate and let cool. In the same pan, add shallots, garlic, and thyme. Cook until alliums are lightly caramelized. Add warmed Madeira Cream. Stir to combine. Reduce heat and keep warm.
To Assemble and Serve:
Place 1 slice toast on each serving plate. Top with Livers. Spoon Madeira Cream over top. Garnish with parsley. Finish with black pepper.
