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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.

AppetiserBruschettaOffalEuropeanChicken Livers

Estimated Nutrition

Per Serving Total
Calories 592.1 kcals 1184.2 kcals
Carbohydrates 48.1 grams 96.2 grams
Fat 27.4 grams 54.8 grams
Protein 34.2 grams 68.4 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
30
g
Flour
Enough to coat the livers
CondimentsSauces
1
tsp
Balsamic Vinegar
0.5
tsp
Tomato Purée
Dairy
250
ml
Milk
For soaking the chicken livers; enough to cover
30
g
Butter
GrainsCereals
4
slice
Sourdough Bread
Couple of slices per person
Liquids
30
ml
Red Wine
A splash
30
ml
Beef Stock
Equivalent to 2 tbsp
Meat
8
piece
Chicken Liver
Green bile removed
NutsSeeds
1
clove
Garlic
For rubbing technical bread
1
clove
Garlic
Chopped
1
sprig
Thyme
Large sprig
Vegetables
2
piece
Shallot
Finely diced

Steps

  • 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.