Pan Fried Chicken Livers And A Hint Of Brandy

Pan Fried Chicken Livers are great to boost your iron levels.

Is our ability to handle our finances indicative of how we conduct our lives? And can we be expected to handle our finances positively when so many countries are in debt or facing bankruptcy? The bottom line has to be spend what you earn! If we all did this, we could encourage business to do the same. And if business did the same, they in turn could encourage the country to follow suit. We would live in a debt free society. Granted, most of us need to finance cars and houses and this will keep the banks happy, but we should not be financing our groceries! As part of living as frugally as I can, I buy my chicken and chicken livers from a local farm. The chickens are free range and I get what I need fresh. The cost of a chicken meal in our house averages at R10 (€1) a head for the chicken and these pan fried chicken livers come in cheaper than that. This is one of the many things I do to manage my money so that my expenses each month are below my ever changing income.

Do you have any frugal tips to help manage your money?

Chicken Livers
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Pan Fried Chicken Livers Recipe

Recipe Category: Livers
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 onion cut in half and thinly sliced
  • 2 garlic cloves finely chopped
  • 1 chilli seeded and finely chopped
  • salt and freshly ground black pepper to season
  • 100 g baby tomatoes cut in half
  • 15 mls tomato paste
  • 2.5 mls fructose
  • 100 mls water
  • 100 g button mushrooms quartered
  • 10 g butter
  • 500 g trimmed chicken livers pat dry
  • 15 mls Brandy optional
  • 30 mls crème fraîche
  • Small handful of flat leaf parsley or coriander roughly chopped


  • Heat the oil in a frying pan over a medium heat
  • Sauté the onion until soft
  • Add the garlic and the chilli and cook for 2 minutes
  • Season and add the tomatoes, tomato paste, fructose and water
  • Cook over a low heat until the liquid has reduced by half
  • Add the mushrooms and cook until they have taken on some colour
  • Remove and set aside
  • Heat the butter of a medium – high heat
  • Put half the chicken livers into the pan and seal
  • Turn and season and seal the other side
  • Turn and season and cook slightly – you don’t want to see any blood leaking out but you want them still pink
  • Remove and set aside and do the same with the other half of the livers
  • Return the livers to the pan
  • Warm the Brandy if you are using it and flambé over the livers
  • Add the onions and crème fraîche
  • Stir until completely mixed and add the parsley or coriander and serve

Click on the links for conversions and notesFor nutritional information click here

Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.

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