serves 4
Ingredients
8oz/225g chicken livers
1 small onion, finely chopped
1 tbsp olive oil
4oz/110g cooked ham or cooked bacon, chopped into small pieces
1 level tbsp chopped fresh basil
1 tsp tomato puree
4 fl oz/110ml chicken stock
3 tbsp brandy or Madeira (optional)
5 fl oz/150ml crème fraiche (optional)
Method
- Wash the chicken livers and remove any discoloured pieces and fat. Chop into pieces approximately equivalent to the size of a small cherry tomato.
- Heat the olive oil in a sauté pan and fry the onion until it’s translucent (approx 2 minutes)
- Add the chicken livers and cook until they’ve lost their raw colour (approximately 5 minutes)
- Dissolve the tomato puree into the chicken stock, and then add to the sauté pan along with the basil.
- Stir well and cook gently for 5 minutes.
- (Optional) Add the alcohol and simmer for 1 minute
- (Optional) Stir in the crème fraiche, add salt and pepper to taste. Take off the heat, and serve with pasta.