Recipe by JustEmma
I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.
Top Review by Lorraine of AZ
My husband gave this dish a "thumbs up" but did not like it over the ciabatta (a case of not being able to teach old dogs new tricks!). Next time I'll just serve it over rice. The flavor is divine. I did like trying the ciabatta -- got mine right out of the oven at Safeway. I could not find any wensleydale cheese so I subbed feta which probably doesn't meet your description but was okay. I'll keep trying to find it. Thank you for sharing your recipe; we do love chicken livers.
- 10 ounces chicken livers
- 4 ounces mushrooms, sliced
- 2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy')
- 2 ounces butter
- 1⁄2 cup heavy cream (double cream)
- 1 tablespoon brandy (you can use Bourbon if you don't have Brandy in the kitchen)
- 1 tablespoon plain flour
- 4 garlic cloves, finely chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1⁄2 loaf ciabatta (halved lengthways)
Directions See How It's Made
- Wash and trim the chicken livers. Pat dry on paper towels.
- In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
- Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
- Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
- Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
- Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
- Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
- Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
- Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
- Garnish with a little chopped flat-leaf parsley and serve.