Chicken Liver Recipe

Prepare the shallots: Peel and thinly slice 3 small shallots into rings and place them in a heatproof jar or bowl.

Make brine: In a small saucepan combine 1 cup red wine vinegar, 1 cup water, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 1 bay leaf and optional pinch of red pepper flakes. Bring to a simmer over medium heat and stir until sugar and salt dissolve (about 2–3 minutes).

Pour and chill: Pour the hot brine over the sliced shallots so they are fully submerged. Allow to cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 2 hours) before serving. Will keep refrigerated for up to 2 weeks.

Bloom gelatin: Sprinkle 1 tablespoon powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5 minutes to bloom.

Reduce port: In a small saucepan bring 1 cup port wine and 1 cup granulated sugar to a gentle boil. Reduce heat and simmer until the mixture thickens slightly and the alcohol aroma has diminished, about 10–12 minutes. Stir occasionally to dissolve the sugar.

Finish jelly: Off the heat, stir in the bloomed gelatin until dissolved. Add 1 tablespoon lemon juice and stir to combine. Pour into a small shallow container or ramekin and cool to room temperature, then refrigerate until set, about 2–3 hours. For a spoonable jelly, chill until just firm.

Prepare livers: Trim any connective tissue or greenish bile from 1 lb chicken livers. Rinse quickly and pat dry thoroughly with paper towels. Cut any large livers into uniform pieces so cooking is even.

Sear aromatics: In a large skillet over medium heat add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter is foaming, add the finely minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook livers: Increase heat to medium-high, add remaining 2 tablespoons butter. Add the trimmed livers in a single layer (don’t crowd — do two batches if necessary). Sear without moving for 1–1.5 minutes until golden, flip and cook another 1–1.5 minutes. Livers should be slightly pink inside (internal temp ~140–145°F) — avoid overcooking to prevent toughness.

Deglaze & simmer: Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon chopped thyme. Pour in 2 tablespoons dry madeira or sherry and scrape up browned bits. Cook 1 minute to reduce alcohol. If using, stir in 2 tablespoons heavy cream and heat through for 30 seconds to create a silkier pan sauce.

Finish and rest: Remove pan from heat. Transfer livers to a cutting board and let rest 2–3 minutes. If desired, coarsely chop livers for a spreadable texture or leave whole for plating.

Plate: Arrange toasted bread slices on a serving platter. Spread or place livers on toast, spoon a small quenelle (or dollop) of chilled port wine jelly on each portion, and top with a few pickled shallot rings. Scatter microgreens or parsley, finish with a light sprinkle of sea salt flakes and a grind of black pepper.

Serve: Serve immediately while livers are warm and jelly is chilled for contrast. Provide extra pickled shallots and jelly on the side.