Elizabeth David's Easy Chicken Livers

Submitted by: Laura Saint
Elizabeth David is one of my fav cookery writers, and this is one of her foolproof recipes. Before you cry 'yuk' at the idea of offal, if you've ever eaten pate you've already eaten liver, so why not give this a try?

Serves: 2-3


500g or so of Chicken Livers, prepared and sliced into thin strips
Some Mushrooms, chopped
1 Onion, chopped as finely as you wish
1 or 2 garlic cloves, chopped or crushed
A glug of White wine
A little Stock
Salt and Pepper


Sweat your onion and garlic for a while, until it softens. Pop in your livers and toss around for a little while. (Chicken livers don't need to be cooked for a long time or they can become tough).
Pop in your mushrooms and a good glug of wine. Cook for another few minutes, until the alcohol in the wine has evaporated. Add a couple of cupfuls of stock (not much, you're not bathing the livers, just 'moistening' them) and turn down the heat a little. Reduce for a few minutes until the dish is unctuous or your willpower gives out - whichever comes first.
Eat it with gnocchi or pasta.


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