Chicken Livers on Toast

Name: Chicken Livers on Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: English
Ingredients: 1 shallot; 250g chicken livers; 1 tbsp rapeseed oil; 1 tbsp butter; 2 sprigs of fresh thyme; 50ml fino or amontillado sherry; 50ml double cream; 1 tsp Dijon mustard; 1 handful flat-leaf parsley; 2 slices sourdough toast; salt; black pepper

Offal is often overlooked and therefore is exceptionally good value, especially as its packed full of nutrients. Without a doubt my favourite offal has to be chicken livers. I adore pâté but sometimes nothing but the real deal will do. Fried lightly and served on sourdough toast is simply marvelous, especially when you combine it with a boozy sauce.

This can be a great starter or a delicious light lunch. Here's my take on chicken livers on toast.

20m

Serves

Prep

10m

Cook

10m

Total

20m

Ingredients

1 shallot

250g chicken livers

1 tbsp rapeseed oil

1 tbsp butter

2 sprigs of fresh thyme

50ml fino or amontillado sherry

50ml double cream

1 tsp Dijon mustard

1 handful flat-leaf parsley

2 slices sourdough toast

salt

black pepper

Method

Peel and finely slice your shallot.
In a frying pan, add the rapeseed oil and butter and put on a medium-high heat. Once to temperature, start frying the shallots until golden.
Remove any sinue from the chicken livers and add to the frying pan. Remove the fresh thyme leaves from the sprigs and sprinkle over the livers and shallots with a good grind of salt and pepper. Brown the edges of the livers all over for about two minute and then turn the heat down to medium.
Add the sherry and cream to the pan and stir in the dijon mustard. Cook for a further couple of minutes until rosey pink in the centre of the livers.
Remove from the heat. Chop the parsley and stir into the sauce.
Spoon the mixture on top of the sourdough toast. The sauce will soak into the bread. Garnish with a few leaves of fresh parsley.