About this recipe: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.
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
1 ciabatta, cut into 8 thick slices
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Method Prep:15min › Cook:10min › Ready in:25min
Tip the chicken livers into a colander and rinse gently under cold running water. Drain thoroughly, then pat them dry with kitchen paper.
Using kitchen scissors, trim off any stringy white pieces and any discoloured edges. Season and put aside.
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.
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.
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.
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.
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.