Free Cooking Recipes

Chicken livers are generally sold frozen and are economical, nutritious and require little preparation. Always cut away any green tinged liver, which will taste bitter, and wash and dry them well. This recipe is very quick to prepare and good accompanied with creamed potato or noodles.

SERVES 2 TO 3

250 g/8 oz chicken livers, halved
1/4 cup/25 g/ 1 oz plain (all purpose) flour
salt and freshly ground black pepper
30 ml/2 tbsp olive oil
125 g/4 oz cooked ham, cut into julienne strips
1/3 cup/90 ml/6 tbsp port
3/4 cup/175 ml/6 fl oz chicken stock (broth)
30 ml/2 tbsp chopped parsley
GARNISH
1 small cucumber, cut into thick slices, seeds removed
2 tbsp/25 g/ 1 oz butter

Directions:

1. Dust the chicken livers with the flour seasoned with salt and pepper.
2. Heat the oil in a frying pan and saute the ham for 1 minute.
3. Add the livers and saute for 2 minutes.
4. Pour in the port and stock (broth). Cook gently for 5 minutes, stirring frequently.
5. Meanwhile prepare the garnish. Parboil the cucumber for 2 to 3 minutes, drain and dry. Melt the butter and saute the cucumber until transluscent.
6. Stir the parsley into the chicken livers and serve with the cucumber rings.