Ingredients

• 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
• 30g/1oz butter
• large sprig thyme
• 2 tbsp beef stock

Directions

• 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.