- 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.
- In a small saucepan over medium-high heat, fry the capers in the oil for 1 minute or until they begin to burst. Add the rosemary and cook until the capers and rosemary are crisp. Drain, if desired.
- Serve the pâté at room temperature on toasted bread with the fried capers and rosemary.
If Marsala wine is unavailable, use another sweet wine like port or Madeira.