Pan-fried chicken livers

Name: Pan-fried chicken livers
Yield: 6
Ingredients: 225 g (8oz) onion; 225 g (8oz) bacon; 450 g (1lb) chicken liver; 50 g (2oz) butter; 2 clv garlic, crushed; dried thyme; 15 mL balsamic vinegar; 1 tbsp. chopped fresh parsley; Ciabatta to serve

This quick chicken starter recipe will impress guests yet give you more time for entertaining.

By The GH Kitchen TeamPublished: 09 January 1995

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Food, Tableware, Dish, Cuisine, Dishware, Ingredient, Plate, Serveware, Recipe, Garnish,

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Yields:

Ingredients

225 g (8oz) onion
225 g (8oz) bacon
450 g (1lb) chicken liver
50 g (2oz) butter
2 clv garlic, crushed
dried thyme
15 ml balsamic vinegar
1 Tbsp. chopped fresh parsley
Ciabatta to serve

Directions

1. Step 1
  Roughly chop 225g (8oz) each onion and bacon. Chop 450g (1lb) chicken livers. Melt 50g (2oz) butter in a frying pan. Fry the onion, bacon, 2 crushed garlic cloves and a little dried thyme for 1-2min.
2. Step 2
  Add the chicken livers to the frying pan. Cook for 2—3min or until the livers are golden on the outside and pink on the inside. Add 15ml (1 tbsp) balsamic vinegar, season to taste and stir in some chopped fresh parsley.
3. Step 3
  Spoon the mixture on to toasted slices of Mediterranean-style bread such as ciabatta, focaccia or pugliese and garnish with flat-leaf parsley to serve.
  
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Per Serving:

Calories: 230

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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