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
- Peel and finely slice your shallot.
- 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.
- 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.
- 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.
- Remove from the heat. Chop the parsley and stir it into the sauce.
- 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