Jewish chopped liver calls for hard-boiled eggs, which are replaced with delicous Vin Santo in this easy recipe.
Remove the filaments or "stringy" parts of the chicken liver. Rinse the chicken liver and dry it. Cook onion on the stove over a medium flame with the olive oil until translucent. Add the chicken liver; stir it slowly to cook on the outside. Add the Vin Santo and cook for about 15 minutes. Rinse the salted capers. Cut the anchovies into small pieces.
Pour the capers, anchovies, and contents of the pan in the food processor and pulse about 4 times until it is chunky and not full of liquid. Put back onto the stove over a medium-low flame. Add a cup of chicken broth and stir. Add salt and pepper and slowly stir. Taste for seasoning. Add ⅓ stick of butter and stir in until it becomes a nice paste.
Cut bread into ½-inch pieces. Toast in the broiler for 1-2 minutes on each side. Remove from the broiler. Take each piece of bread and dip 1 side into the chicken broth. Add the chicken liver purée to the side of the bread that has been dipped in chicken broth.