Chicken livers in garlic & white wine

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Chicken livers in garlic & white wine

Postby Brenda » Wed Jun 17, 2009 5:17 pm

Ate this yesterday in sunny Darlington, the town where wor Jules went to school and got his lovely accent.

Chicken livers with the cruft stripped off, and chopped bite sized.
Slug of olive oil, same of other lighter oil.
Several cloves of garlic to taste, sliced or minced
Several hefty glugs of white wine
Large handful of spring (non-woody) herbs - parsley, chives, rocket, spinach, beetroot tops, etc
salt & ground black pepper

Heat the oils in a frying pan, add the garlic and saute gently, add the chopped liver to sear, 2-3 mins. Add many glugs of white wine and simmer gently for oh, a while, until the sauce has reduced by maybe a half. Maybe 10-15 mins. Add plenty of seasoning, the roughly chopped herbs and when they're wilted, serve on crispy toasted peasant bread, or spooned over new potatoes.

With the rest of the wine. :-*

I needed more pepper on mine.
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Re: Chicken livers in garlic & white wine

Postby mike » Wed Jun 17, 2009 9:00 pm

I had that last time I as in Italy (Pisa). If only we had a good butcher round here...
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