Brandy Cream Chicken Livers

Recipe by JustEmma
READY IN: 15mins




  • 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.