Chicken Livers on Toast

Offal is often overlooked and therefore is exceptionally good value, especially as it’s packed full of nutrients. Without a doubt, my favourite offal has to be chicken livers. I adore pâté, but sometimes nothing but the real deal will do. Fried lightly and served on sourdough toast is simply marvellous, especially when you combine it with a boozy sauce.

This can be a great starter or a delicious light lunch. Here's my take on chicken livers on toast.

Prep 10 mins
Cook 10 mins
Total 20 mins
Serves 2

Ingredients

  • 1 shallot
  • 250g chicken livers
  • 1 tbsp rapeseed (canola) oil
  • 15g butter
  • 2 sprigs of fresh thyme
  • 50ml fino or amontillado sherry
  • 50ml double cream
  • 1 tsp Dijon mustard
  • 1 handful flat-leaf parsley
  • 2 slices of sourdough toast
  • salt
  • freshly ground black pepper

Method

  1. Peel and finely slice your shallot.
  2. In a frying pan, add the rapeseed oil and butter and put on a medium-high heat. Once to temperature, start frying the shallots until golden.
  3. Remove any sinew from the chicken livers and add them to the frying pan. Remove the fresh thyme leaves from the sprigs and sprinkle over the livers and shallots with a good grind of salt and pepper. Brown the edges of the livers all over for about two minutes, and then turn the heat down to medium.
  4. Add the sherry and cream to the pan and stir in the Dijon mustard. Cook for a further couple of minutes until rosy pink in the centre of the livers.
  5. Remove from the heat. Chop the parsley and stir it into the sauce.
  6. Spoon the mixture on top of the sourdough toast. The sauce will soak into the bread. Garnish with a few leaves of fresh parsley.

Nutrition per serving

Calories: 511
Fat: 28.7g
Fat: 12.0g
Carbs: 30.6g
Sugars: 2.9g
Fibre: 1.6g
Sodium: 407mg
Protein: 26.8g