Chicken Liver Crostini With Pickled Eggs Recipe

Name: Chicken Liver Crostini With Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red wine vinegar; 1/2 cup water; 2 large shallots, sliced into rounds; 4 fresh thyme sprigs; 4 whole cloves; 1 bay leaf; 1 tablespoon salt; 1 1/2 teaspoons sugar; 6 hard-boiled eggs, peeled; 1/2 cup olive oil plus additional for brushing bread; 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided; 4 garlic cloves; 3 peeled, 1 minced; 2 bay leaves, divided; 1/2 teaspoon salt; 1 chicken heart and 1 chicken gizzard, trimmed; 6 ounces chicken livers, deveined; 2 tablespoons (1/4 stick) butter; 1 cup finely chopped onion; 1/4 cup dry white wine; 3 tablespoons ruby Port; 12 1/3-inch-thick diagonal baguette slices

Servings: persons

1 1/2 cups red wine vinegar
1/2 cup water
2 large shallots, sliced into rounds
4 fresh thyme sprigs
4 whole cloves
1 bay leaf
1 tablespoon salt
1 1/2 teaspoons sugar
6 hard-boiled eggs, peeled
1/2 cup olive oil plus additional for brushing bread
4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided
4 garlic cloves; 3 peeled, 1 minced
2 bay leaves, divided
1/2 teaspoon salt
1 chicken heart and 1 chicken gizzard, trimmed
6 ounces chicken livers, deveined
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/4 cup dry white wine
3 tablespoons ruby Port
12 1/3-inch-thick diagonal baguette slices

1
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.
2
Pierce hard-boiled eggs all over with thin skewer or fork to depth of 1/2 inch. Place eggs in 1-quart glass jar or medium bowl. Pour pickling mixture over eggs; cover and refrigerate overnight. DO AHEAD:
3
Combine 1/2 cup olive oil, thyme sprigs, peeled garlic cloves, 1 bay leaf, and 1/2 teaspoon salt in medium skillet; heat over medium-low heat. Add chicken heart and gizzard to skillet and cook gently until tender, turning occasionally, about 30 minutes (do not allow oil mixture to boil). Transfer heart and gizzard to cutting board and cool completely, then chop finely. Reserve skillet with oil mixture.
4
Add chicken livers to oil mixture in same skillet and cook gently over medium heat until brown on outside but still pink in center, about 10 minutes. Transfer chicken livers and garlic cloves from skillet to cutting board and cool, then chop finely.
5
Discard thyme sprigs and all but 2 tablespoons oil from skillet. Add butter, onion, 1 tablespoon chopped thyme, minced garlic, and remaining bay leaf to same skillet; saute over medium heat until onion is soft, about 10 minutes. Add wine and Port and cook until almost evaporated, about 2 minutes. Add chopped gizzards and chicken livers and simmer 1 minute. Season to taste with salt and pepper. DO AHEAD:
6
Preheat oven to 400u00b0F. Arrange baguette slices in single layer on baking sheet; brush tops lightly with olive oil. Toast in oven until pale golden, about 12 minutes. Cool. DO AHEAD:
7
Divide chicken liver mixture among crostini. Slice 2 to 3 pickled eggs into rounds. Top liver mixture on each baguette with 1 egg round and a few shallot rounds from pickling liquid. Sprinkle lightly with remaining 1/2 tablespoon chopped fresh thyme and serve.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups red wine vinegar, 1/2 cup water, 2 large shallots, sliced into rounds, 4 fresh thyme sprigs, and more.

Yes, Chicken Liver Crostini With Pickled Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Liver Crostini With Pickled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions