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