Chicken Livers with Mushrooms

Introduction & method

Chicken livers are very cheap and this simple recipe is very quick. What's not to like!

Prep

Fiely chop the parsley. Remove any muck from the mushrooms and cut them intp small pieces. Cut the livers into small pieces, removing any gristle or discoloured bits. Mix together the flour and seasoning in a bowl and dredge the liver pieces through it, making sure they are coated all over.

Cook

Heat oil and butter in a frying pan or wok until smoking. Add the pieces of liver and turn them frequently to get them browned all over. To avoid overcrowding the pan you may need to do this in batches. Remove the liver and add the mushroom pieces, turning them to get them browned all over. Turn down the heat, add the liver back in, and stir in the cream. Add most of the chopped parsley and a splash of balsamic vinegar - you want just enough so you can taste a tang but it shouldn't be overpowering. Season with salt and pepper to taste. Serve on toast or as a main with mashed potatoes and vegetables. Sprinkle with the remaining parsley as a garnish.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Livers with Mushrooms on YouTube.

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Ingredients & Info

400 grams chicken liver

200 grams chestnut mushrooms

200 ml double cream

small handful flatleaf parsley

salt and pepper to taste

a splash of balsamic vinegar

PLUS

25 grams (an ounce) of butter and a tablespoon of oil for sautéeing.

Serves 4
Prep time: 10 minutes.
Cooking time: 5 minutes.
Total time: 15 minutes.

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