Chicken Livers on Toast

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.

Here's my take on chicken livers on toast.





Category: Main Starter
Cuisine Type English


For 2 Person(s)

Chicken Livers on Toast

1 shallot
250 grams chicken livers
1 tablespoon rapeseed oil
1 tablespoon butter
2 sprigs fresh thyme
50 ml fino or amontillado sherry
50 ml double cream
1 teaspoon Dijon mustard
1 handful flat-leaf parsley
2 slices sourdough toast
black pepper

Chicken Livers on Toast Directions

  1. Peel and finely slice your shallot. 
  2. 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.
  3. 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. 
  4. 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.
  5. Remove from the heat. Chop the parsley and stir into the sauce.
  6. Spoon the mixture on top of the sourdough toast. The sauce will soak into the bread. Garnish with a few leaves of fresh parsley.

Recipe notes

This can be a great starter or a delicious light lunch.

Nutrition facts

Per Serving

Kcal: 511 kcal
Kjoule: 2138 Kjoule
Fibers (g): 1.6g
Sodium (mg): 407mg
Carbs: 30.6g
Sugar (g): 2.9g
Fat: 28.7g
Saturated fat (g): 12g
Cholesterol: 481mg
Proteins: 26.8g

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