Bruschetta with Chicken Livers in Red Wine Sauce

Pan-fried chicken livers soaked in milk, finished with a red wine reduction and served on garlic-rubbed grilled sourdough bread.

Appetiser Bruschetta Offal European Chicken Livers

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

48.1g

per serving

96.2 g total

Fat

27.4g

per serving

54.8 g total

Protein

34.2g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Enough to coat the livers

CondimentsSauces

tsp

Balsamic Vinegar

0.5

tsp

Tomato Purée

Dairy

250

Milk

For soaking the chicken livers; enough to cover

Butter

GrainsCereals

slice

Sourdough Bread

Couple of slices per person

Liquids

Red Wine

A splash

Beef Stock

Equivalent to 2 tbsp

Meat

piece

Chicken Liver

Green bile removed

NutsSeeds

clove

Garlic

For rubbing technical bread

clove

Garlic

Chopped

sprig

Thyme

Large sprig

Vegetables

piece

Shallot

Finely diced

Method

Soak the chicken livers in the milk overnight.

Remove livers from milk, coat with flour, and fry in melted butter.

Add the finely chopped shallots, garlic, and thyme to the pan.

Stir in a splash of red wine, 0.5 tsp tomato purée, 30 ml stock, and balsamic vinegar.

Rub sourdough slices with garlic and grill until toasted.

Serve the livers over the toast and garnish with fresh thyme.