Thursday, 22 October 2009

Fried Chicken Livers and Onions with New Potatoes in Garlic Butter

Chicken livers are probably not as popular as such as ox liver or lamb's liver. They are obviously considerably smaller in size and even more delicate in texture and in flavour, however they serve very well as the principal ingredient in many good recipes. This recipe for chicken liver and onions with new potatoes in garlic butter is not only delicious, it is incredibly simple to make.

Ingredients (Serves Two)

1/2lb chicken livers
2 tbsp plain or all purpose flour
1 large onion (halved then sliced)
Generous pinch of dried sage
2 tsp balsamic vinegar
Salt and freshly ground black pepper to taste
1 tbsp sunflower oil
12 new potatoes
1 clove garlic (crushed)
1/2oz Butter


Put the potatoes in to a pot, season with salt and cover with boiling water. Simmer for twenty-five to thirty-minutes.

Put the flour in to a bowl and season well with salt and freshly ground black pepper. Stir well. Just over ten minutes before the potatoes should be ready, put the sunlflower oil in to a large non-stick frying-pan and bring it up to a medium to high heat. Add the chicken livers to the bowl of flour and stir them around well to evenly coat them in flour. Pick the pieces out one by one, shake them free of excess flour and add them to the frying-pan.

Fry the livers for around three minutes each side before adding in the onions and sage and stirring well. Fry for another couple of minutes before adding the balsamic vinegar for the last two minutes of cooking time, continuing to stir frequently.

Drain the potatoes and return them to the empty pot. Add the butter and the garlic and swirl around well to ensure good and even coating.

Serve the livers and potatoes immediately.

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