Chicken Livers with Bacon, Shallots, and Capers

Ted Habiger

Room 39 - Kansas City, MO and Leawood, KS

Nearly a decade ago, Room 39 received a delivery that included chicken livers, an ingredient that was uncommon at the time. After some experimentation, Room 39’s chefs settled on these crostini, which live on as the restaurant’s signature item.


  • 1/2 baguette, sliced into 1/4-inch slices
  • Extra virgin olive oil as needed
  • 1 1/2 teaspoons vegetable oil
  • 12 chicken livers
  • Kosher salt and freshly ground black pepper to taste
  • 4 slices bacon, cooked and chopped
  • 2 tablespoons diced shallots
  • 1 tablespoon rinsed and chopped capers
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 3 tablespoons butter, cut into 1-inch pieces and chilled
  • 1 tablespoon chopped flat-leaf parsley


Preheat the oven to 350ºF.

Place the baguette slices on a baking tray and brush lightly with olive oil. Toast in the oven until the edges are golden, about 5 minutes. Remove from the oven and set aside.

Heat the vegetable oil in a large, stainless steel sauté pan over medium heat. Lightly season the chicken livers with salt and pepper. Add the livers just before the oil begins to smoke. Brown on both sides, about 2 minutes per side. Add the bacon, shallots, and capers. Cook, stirring often, until the bottom of the pan is slightly brown, about 3 minutes. Add the white wine and chicken stock and bring to a boil. Boil until the liquid has reduced by half, about 7 minutes. Reduce to a light simmer. Add a piece of butter and stir to incorporate. Repeat with the remaining butter. Remove from the heat and stir in the parsley.

To serve, arrange the toasted baguette slices on a serving platter. Place a chicken liver on each crostini. Drizzle each slice with pan sauce.


about a dozen crostini