Brandy Cream Chicken Livers

photo by JustEmma

- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
1-2
ingredients
- 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
- 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.
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Reviews
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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.
RECIPE SUBMITTED BY
I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing.
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<br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants!
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<br>How I rate recipes:
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<br>5 * Recipe worked perfectly, no substitutes needed and family raved about it.
<br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it.
<br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it.
<br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again.
<br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again.
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<br>This is Izzy, she's our 1973 EMPI GTV Conversion
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