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Pan-fried chicken livers with balsamic dressing
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300g frozen diced celeriac
150g frozen mashed potato
100g petits pois
2 tsp olive oil
4 echalion shallots, thinly sliced
200g chicken livers, cut into bitesized pieces
2 cloves garlic, crushed
2 tsp chopped thyme
2 tbsp chopped parsley, plus extra to sprinkle
2 tbsp balsamic and olive oil dressing
1. Put the celeriac in a saucepan, cover with water and bring to the boil. Cook for 3-4 minutes until soft. Drain, return to the saucepan, stir in the potato then leave to heat gently, stirring frequently until the potato is soft and hot through. Cook the petits pois in a small pan of water for 5 minutes.
2. Meanwhile, heat 1 tsp of the oil in a frying pan and fry the shallots for 5 minutes, or until golden. Push to one side of the pan, add the remaining oil and fry the chicken livers for 2-3 minutes, until thoroughly cooked, the juices run clear and there is no pink meat remaining. Add the garlic, thyme and parsley and cook for 1 minute, then mix with the shallots.
3. Spoon the mash onto plates. Drain the petits pois and scatter on top with the liver and shallots. Thoroughly shake the balsamic dressing bottle and pour 2 tbsp into the frying pan with 3 tbsp water. Bring to the boil, season lightly and spoon over the chicken livers. Serve scattered with extra parsley.
Cook’s tip Freeze the leftover chicken livers for up to 1 month, to defrost cover and place in the fridge. Chicken livers are high in iron which helps to reduce fatigue and promote healthy cognition.
Typical values per serving:
20mg iron/2 of your 5 a day/gluten free/high in iron
This recipe was first published in January 2022.