About this recipe: Chicken livers can be found fresh or frozen in most supermarkets and are an extremely economical standby ingredient to have in the freezer. The addition of a few well-chosen flavouring ingredients, like the fresh sage and balsamic vinegar used here, can transform the livers into something rather special.
Serve on thick slices of wholemeal toast rather than French bread, or with a celeriac and potato purée. * For Provençal chicken livers, replace the balsamic vinegar with 4 tbsp red wine and use 1 tsp dried herbes de Provence instead of the fresh sage. Serve with rice. * The chicken livers can be baked instead of sautéed. Put all the ingredients in an ovenproof dish and mix together. (If preparing in advance, cover and refrigerate until ready to cook.) Place in the oven preheated to 220°C (425°F, gas mark 7) and bake for 12–15 minutes.
Like all liver, chicken livers are a rich source of iron, necessary to help prevent anaemia. * Garlic (along with leeks, onions and chives) contains allicin, which has anti-fungal and antibiotic properties. Garlic also contains other compounds, which in animal studies have been shown to protect against cancer.
Excellent source of copper, folate, iron, vitamin A, vitamin B2, vitamin B6, vitamin B12. Good source of niacin, selenium, vitamin B1, vitamin C, zinc. Useful source of vitamin E.