Pan Fried Chicken Livers
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- 2 cloves garlic, peeled and 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 before cooking)
- 15 mls Brandy (optional)
- 30 mls crème fraîche
- 1 small flat leaf parsley or coriander, roughly chopped
Method
- 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