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Bruschetta with chicken livers in red wine sauce


Preparation method

  1. Soak the chicken livers in the milk overnight. Remove them from the milk, then coat them with flour and fry in some melted butter.

  2. Add the finely chopped shallots and garlic and some thyme and toss to mix.

  3. Add a splash of red wine, ½ tsp tomato purée, 2 tbsp stock and the balsamic vinegar.

  4. 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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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 19 April

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

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