Sauteed Chicken Livers (with Marsala, Grapes and Shallots on Toast)
Delicious sauteed chicken livers from Luke Thomas' cookbook. The quick and simple recipe is complemented by Marsala wine, grapes, shallots and watercress.
There are lots of reasons why liver is such a classic retro ingredient: it’s cheap, very nutritious and takes just a couple of minutes to cook. It can also stand up to some strong flavours, so here I’ve teamed it up with a splash of Marsala to produce a lovely sticky sauce. The grapes give a burst of sweet freshness.
|1 tbsp||vegetable oil|
|1||shallot, peeled and finely diced|
|600g||chicken livers, cleaned and trimmed of any white bits or sinew|
|4||thick slices of sourdough bread|
|3 tbsp||Marsala or cooking sherry|
|150g||white seedless grapes, halved|
|A handful||of watercress, to serve|
|Salt and pepper|
Heat the oil in a large frying pan over a medium to high heat and, when hot, fry the shallot for about 3 minutes, until softened and starting to take on colour.
Add the chicken livers, season with salt and pepper, and cook for 1½-2 minutes, stirring gently, until coloured on all sides.
While the liver is cooking, toast the sourdough slices under a hot grill or in your toaster.
Pour the sherry into the pan with the liver and let the alcohol bubble off. Gently stir in the cream, pine nuts, grapes and spinach. Bring to the boil, then remove from the heat. Season with a little more salt and pepper and serve immediately on the toasted slices of sourdough, topped with a handful of watercress.