Chicken livers sautéed with sage

    20 min

    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.

    13 people made this

    Serves: 4 

    • 8 rounds French bread
    • 2 tbsp extra virgin olive oil
    • 1 small red onion, finely chopped
    • 2 garlic cloves, chopped
    • 400 g (14 oz) chicken livers
    • 225 g (8 oz) small chestnut or button mushrooms, quartered
    • 3 tbsp balsamic vinegar
    • 2 tbsp shredded fresh sage
    • salt and pepper
    • small sprigs of fresh sage to garnish

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 180°C (350°F, gas mark 4). Arrange the French bread on a baking tray. Using 1 tbsp of the oil, lightly brush the slices of bread on the top side, then bake for 10 minutes or until golden brown.
    2. Meanwhile, heat the remaining 1 tbsp of oil in a heavy-based frying pan. Add the onion and garlic, and sauté over a moderately high heat for 2–3 minutes or until softened.
    3. Add the chicken livers and mushrooms, and cook, stirring constantly, to brown on all sides. Add a little hot water if the liver begins to stick to the pan. As they cook, break up any large livers into bite-sized pieces, using the side of the spatula.
    4. Add the balsamic vinegar, shredded sage and seasoning to taste. Reduce the heat a little and continue cooking for 5–10 minutes or until the livers are just cooked through.
    5. Serve the chicken livers on top of the baked French bread rounds, garnished with sprigs of fresh sage.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    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.

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    Reviews in English (1)


    I tried it like this and it was beautiful! I also tried adding some fresh thyme to it as well and served it with a fresh salad with red cabbage and a russet Apple. Really worth trying :-)  -  10 Mar 2016