DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS

Deviled Egg Spread Toasts With Chicken Hearts image

Provided by Todd Richards

Yield 4 servings

Number Of Ingredients 17

3 tablespoons blended olive oil
1 pound chicken hearts
½ cup Seasoned Flour
1 small white onion, thinly sliced (about 1 ½ cups)
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup (8 ounces) dry white wine
4 bay leaves
1 rosemary sprig
Pinch of red pepper flakes
1 ounce (2 tablespoons) salted butter, softened
4 (1 ½-ounce) sourdough bread slices, toasted
¾ cup Deviled Egg Spread, plus chopped egg whites
¼ cup thinly sliced radish (from 2 radishes)
16 thin jalapeño chile slices (from 1 small jalapeño)
¼ teaspoon freshly ground black pepper
Pinch of gray sea salt

Steps:

Heat the oil in a deep skillet over medium-high.
Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
Serve with: Grits, tomato, or rice dishes; green salads, soups.