Chicken Livers with Spinach and Fennel

Chicken Livers with Spinach and Fennel


6 people made this

About this recipe: This is a warm salad of spinach, fennel and chicken livers cooked to perfection. Capers, anchovies and sage add loads of flavour. Enjoy with white wine and crusty baguette.


Serves: 4 

  • 125g spinach, rinsed and chopped
  • 1 bulb fennel - trimmed, quartered and sliced
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 450g chicken livers, trimmed and sliced
  • 125ml chicken stock
  • 1 teaspoon capers, chopped
  • 4 anchovy fillets, rinsed and chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Divide spinach between 4 salad plates.
  2. In a large deep frying pan, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from frying pan; set aside.
  3. In same frying pan, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in centre.
  4. Return fennel to frying pan. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
  5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

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