1 Cut bread into thin slices. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack until golden brown, about 12 minutes.
2 Meanwhile, rinse and trim chicken livers. Cut in half.
3 Rinse and core apples and cut into 5 mm (approximately 1/4-inch) pieces.
4 Peel onions and slice into rings.
5 Heat olive oil in a skillet and quickly cook liver slices over high heat in 2 batches. Season with salt and pepper and remove livers from skillet.
6 Add apples and onions to the skillet and sauté for 6-8 minutes while stirring.
7 Rinse sage, shake dry, pluck 8 leaves and chop. Add chopped sage to skillet with white wine and balsamic vinegar.
8 Bring mixture to a boil and add the liver slices. Season with salt and pepper and boil for 1 minute. Arrange bread slices an a plate and serve with liver and apples.