I love this recipe because chicken livers are both a bargain and delicious when prepared properly. The key to success is cooking them over really high heat to lock in those juices, but keeping them slightly pink inside – overcooking makes them tough and grainy. This French technique of mixing them with garlic and parsley (that's the persillade part) adds such bright flavor. Trust me on this one – look for pale, plump livers at the market and don't cook them for more than a couple minutes total. The crispy toast underneath soaks up all those amazing flavors!
Another of the "persillade collection: Jacques Pépin's Chicken with Garlic and Parsley (Persillade) and Jacques Pépin's Potatoes Persillade