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Stir-fried chicken livers with mushrooms
Recipe by:
Maggie Pannell
The delicate flavour and creamy texture of chicken livers work well with chestnut mushrooms and sherry, while colourful shoots of purple-sprouting broccoli add further vitamins and minerals. The stir-fry is served on toasted ciabatta to soak up the juices.
Ready in 25 mins
Saved by 23 cook(s)
Ingredients
Serves: 4
- 400g chicken livers, thawed if frozen
- 200g small chestnut mushrooms, sliced
- 200g purple sprouting broccoli spears
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 75ml dry sherry
- 1 tbsp red currant jelly
- TO SERVE
- 1 ciabatta, cut into 8 thick slices
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Preparation method
Prep: 15 mins | Cook: 10 mins1.
Tip the chicken livers into a colander and rinse gently under cold running water. Drain thoroughly, then pat them dry with kitchen paper.
2.
Using kitchen scissors, trim off any stringy white pieces and any discoloured edges. Season and put aside.
3.
Wipe the mushrooms with a damp cloth to remove any grit but do not wash. Trim the broccoli to remove any coarse or woody stems, leaving the upper leaves and stems as well as the heads.
4.
Gently heat the oil in a large, non-stick frying pan. Add the onion and cook, stirring frequently, until it is soft and translucent. Add the livers and gently stir-fry over a medium heat for 2 minutes until they are lightly coloured. Preheat the grill to medium.
5.
Add the mushrooms and broccoli and stir-fry for 2 minutes. Add the garlic, sherry and redcurrant jelly. Stir well, then cover the pan and leave to simmer gently for 3 minutes until the broccoli is just tender when pierced with the tip of a sharp knife and the livers are slightly pink inside.
6.
Meanwhile toast the ciabatta. Check the stir-fry for seasoning, then arrange the ciabatta on individual plates, 2 slices per serving, and spoon over the livers and vegetables. Serve immediately.
variations
Replace the broccoli with coloured peppers – one each green, red and yellow, deseeded and thinly sliced. * At Christmas time, cranberry jelly or sauce makes an excellent seasonal change to the redcurrant jelly, and you could use port in place of the sherry.
Last updated:
29 Jan 2013
Reviews & comments
Easy
best way to have chicken livers
Posted:
05 Dec 2012
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