Recipe for Chicken Livers
Pan Fried Devilled Chicken Livers
Here’s a dish I’ve been working on for a restaurant in Spain; devilled chicken livers on toast. Since I’ve been travelling to Spain I’ve noticed how frequently these livers appear on menus and so I decided to work on a version which showcased both English and Spanish influences.
Chicken livers in England are hardly ever seen outside of a smooth pate, back in the early eighties I remember cooking them for salad starters almost every day but they, like many other types of offal fell out of fashion.
Like kidneys I love to cook them with sharp flavours such as paprika and sherry vinegar, devilled kidneys and livers were commonplace on English restaurant menus and the flavours work brilliantly.
To keep the Spanish influence I’ve used chorizo, the raw one made for cooking. Outside of Spain you are more likely to find the cured chorizo but that’s fine for this dish. A good quality bacon is also a great addition, pancetta even better.
The livers can be left to soak in milk flavoured with peppercorns and bay leaves if you have the time, it’s worth doing it and certainly if you are using kidneys instead.
Begin by pan frying some diced onion in olive oil, add some strips of bacon and cook for a minute or so, now add the chorizo and keep the temperature constant. In with the livers, season with paprika, salt and pepper and brown the livers all over.
Add a splash of brandy if you’re feeling wreckless and let the alcohol cook out. Add a couple of spoons of meat gravy if you have some and finish with a little thick cream. Simmer for two minutes, check the seasoning and pile it all on top of some thick toast.
Devilled Chicken Livers
Miles,
I wonder that the path to your door is not overly burdened with women (and more than a few men) queuing to get a look at your devilishly delicious chicken livers alone
Cid
March 14, 2010 @ 9:30 pm
Miles,
You seem to make everything look and sound delicious, even when it’s not something I’d normally think of as tasty. I’d definitely try this dish if you had a hunk of nice gluten-free toast to go with it. Although not something people tend to seek out, organ meats are usually high in nutrition, so this is probably a very healthy little dish. Especially with that splash of brandy!
Melissa
March 14, 2010 @ 10:08 pm
Cid,
I bolted the gate
Miles
March 15, 2010 @ 8:19 am
Melissa,
They make a fantastic sauce, any liver does in my opinion, great with a slab of GF toast!
Miles
March 15, 2010 @ 8:20 am
Nice! I have always loved chicken livers sauteed in olive oil, onion and oregano over brioche toast - never sells though. Going to have to try this - looks amazing. Great touch with the chorizo, absolutely inspired.
March 15, 2010 @ 7:07 pm
Dave,
Nice to hear from you, glad you like it. Thankfully the Spanish seem to love it, not sure if that’s because of the chorizo but hey, who cares?!!
Hope you are well.
Kind regards
Miles
March 16, 2010 @ 8:32 am