sourdough bread (couple of slices per person)
1 clove garlic
8 chicken livers, green bile removed
milk, for soaking the chicken livers-enough to cover them
flour- enough to coat the livers
1 tsp balsamic vinegar
½ tsp tomato purée
splash of red wine
1 garlic clove, chopped
2 medium shallots, finely diced
large sprig thyme
2 tbsp beef stock
Soak the chicken livers in the milk overnight. Remove them from the milk, then coat them with flour and fry in some melted butter.
Add the finely chopped shallots and garlic and some thyme and toss to mix.
Add a splash of red wine, ½ tsp tomato purée, 2 tbsp stock and the balsamic vinegar.
Rub two slices of bread with some garlic and grill. Serve with the chicken livers and garnish with some more thyme.
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