Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1/2 pound chicken livers, trimmed and patted dry
• 1/4 to 1/2 teaspoon hot red-pepper flakes
• 3 tablespoons capers, rinsed and coarsely chopped
• 1/2 cup sweet (red) vermouth
• 1 cup chopped parsley
• 1 sourdough baguette, thinly sliced and toasted
• 1 lemon wedge

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Instructions

1. Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
2. Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.