Mrs Baxter’s chicken livers

Mrs Baxter’s chicken livers

By
From
More Home Comforts
Serves
2-3
Photographer
Peter Cassidy

This was the dish that got me into so much trouble at school. Little did my twelve-year-old self know that bringing in a bottle of alcohol was going to be such a problem! It tasted nice though – the dish I mean.

Ingredients

Quantity Ingredient
1 slice white bread
1 tablespoon olive oi
7 slices dry-cured streaky bacon
400g chicken livers, trimmed
50ml double cream
50g mangetout, sliced
sea salt
freshly ground black pepper
2 handfuls rocket leaves

Method

  1. Heat a griddle pan until hot. Drizzle both sides of the bread with the olive oil, then place on the griddle, toast on both sides and set aside.
  2. Heat a frying pan until warm, then add the bacon and cook until golden brown and crisp. Lift out onto a plate and set aside. Dip the bread in the hot bacon fat in the pan, then set aside again.
  3. Return the frying pan to the heat, then add the chicken livers and cook for 2–3 minutes until browned on the outside but still pink
  4. on the inside. Deglaze the pan with the brandy, then add the sherry vinegar, cream and mangetout, and cook for a couple of minutes. Season with salt and pepper.
  5. Pile the rocket into a serving bowl, then roughly chop the toasted bread and the crispy bacon, and scatter over the top. Spoon the chicken livers and juices over and serve straight away.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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