French-Style Chicken Liver and Gizzard Sandwich

A rich and flavorful sandwich combining tender chicken livers and gizzards cooked in a classic French style with herbs and shallots, served on a toasted baguette with a touch of Dijon mustard.

Steps

1. Heat olive oil and butter in a skillet over medium heat until melted and hot. 2. Add chopped shallot and garlic, sauté until translucent and fragrant. 3. Add cleaned chicken livers and gizzards to the pan, season with salt, pepper, and thyme. 4. Cook for about 6-8 minutes, stirring occasionally, until the meat is cooked through and tender. 5. If using, pour in white wine and let it reduce for 2 minutes. 6. Toast the baguette or French roll until golden and warm. 7. Spread Dijon mustard on the inside of the bread. 8. Spoon the cooked livers and gizzards onto the bread. 9. Garnish with fresh parsley and close the sandwich. 10. Serve immediately while warm.

100g chicken livers and gizzards, cleaned 1 small shallot, finely chopped 1 clove garlic, minced 1 tbsp unsalted butter 1 tbsp olive oil 1 tsp fresh thyme leaves Salt and freshly ground black pepper, to taste 1 tbsp dry white wine (optional) 1 small baguette or crusty French roll 1 tbsp Dijon mustard Fresh parsley, chopped (for garnish)