Chicken Recipes

CHICKEN LIVER STIR-FRY

The final sprinkling of lemon, parsley and garlic gives this dish a delightfully fresh flavor and a wonderful aroma.

INGREDIENTS
1 1/4 pounds chicken livers
6 tablespoons butter
6 ounces small portobello mushrooms
2 ounces chanterelle mushrooms
3 cloves garlic, finely chopped
2 shallots, finely chopped
2/3 cup medium sherry
3 fresh rosemary sprigs
grated rind of 1 lemon
2 tablespoons chopped fresh parsley
salt and black pepper
rosemary sprigs, to garnish
4 thick slices of white toast, to serve

SERVES 4

1. Clean and trim the chicken livers to remove any gristle, muscle or discolored bits.

2. Season the chicken livers generously with salt and ground black pepper, tossing well to coat them all thoroughly.

3. Heat a wok or large frying pan and add 1 tablespoon of the butter. When melted, add the livers in batches (melting more butter when necessary but reserving 2 tablespoons for the vegetables) and fast-fry until golden brown. Drain, using a slotted spoon, and transfer to a plate, then place in a low oven to keep warm.

4. Cut the portobello mushrooms into thick slices. If large, cut the chanterelles in half.

5. Heat the wok and add the remaining butter. Stir in two-thirds of the chopped garlic and the shallots and stir-fry for 1 minute, until golden brown. Stir in the mushrooms and continue to cook for another 2 minutes.

6. Add the sherry, bring to a boil and simmer for 2—3 minutes, until syrupy. Add the rosemary, seasoning and livers to the pan. Stir-fry for 1 minute. Garnish with the rosemary, and sprinkle with a mixture of lemon, parsley and the remaining chopped garlic.