Chicken Liver Crostini with Pickled Eggs

Chicken Liver Crostini with Pickled Eggs
Photo by Patricia Heal

Ingredients

  • ¼ cup dry white wine
  • 3 tablespoons ruby Port
  • ½ cup olive oil
  • 4 fresh thyme sprigs plus
  • 1 ½ cups red-wine vinegar
  • plus 1 ½ tablespoons chopped fresh thyme
  • 4 cloves garlic
  • + 15 more ingredients
    • 2 bay leaves
    • 1 chicken heart and 1 chicken gizzard, trimmed
    • 12 1/3-inch-thick diagonal baguette slices
    • 1 tablespoon salt
    • ½ cup water
    • 1 cup onion
    • 2 large shallots
    • 4 fresh thyme sprigs
    • ½ teaspoon salt
    • 1 bay leaf
    • 1 ½ teaspoons sugar
    • 6 eggs
    • 6 ounces chicken livers
    • 2 tablespoons butter
    • 4 whole cloves

Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in medium saucepan; bring to boil. Reduce heat to medium-low and simmer pickling mixture 15 minutes to allow flavors to blend. Remove mixture from heat and cool to room temperature. Pierce hard-boiled eggs...

View full recipe at Epicurious

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