You can use the recipe search box below to find some tasty new recipes.

Warm Chicken Liver Salad

Pat the chicken livers dry and cut away any discoloured or stringy bits. Marinate the livers overnight in a mixture of the white wine, peppercorns, crushed garlic and bayleaf.

Wash the salad leaves and divide among four plates. Dry the chicken livers (reserve the marinade) and cut into bite-size pieces. Heat the olive oil and fry the chicken livers for about 3 minutes, turning occasionally. Remove the livers from the pan and keep warm. Add the balsamic vinegar to the pan and boil, stirring, until the vinegar is reduced by half. Add 3tbsp of the marinade liquid and cook for another minute or two. Remove the pan from the heat and stir in the cream.

Arrange the livers on the salad leaves and pour the sauce over.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

8oz chicken livers 225g
1cup white wine 1/2pt/280ml
10 peppercorns
1 clove garlic, crushed
1 bayleaf
mixed salad leaves
1tbsp olive oil
4tbsp balsamic vinegar
3tbsp heavy whipping cream

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community


Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you