Chicken livers with Marsala

all details

I owe my love of chicken livers cooked in this style to chef Guy Grossi, who would serve this as a delicious and surprising starter on crisp crostini at Florentino. This dish is worth a splash of good-quality Marsala - but not the very sweet kind. Otherwise you can use a semi-sweet sherry such as an Oloroso.

Chicken livers with Marsala
Photo: Marina Oliphant

Ingredients

  • 350g chicken livers
  • 1 small brown onion
  • 2 tbsp olive oil
  • 25g butter
  • a few sage leaves
  • salt and pepper
  • 60ml Marsala or sherry

Method

Clean the chicken livers by removing any obvious veins and bits of fat. Cut out any green spots, which are the bitter-tasting bile. Slice into small pieces. Slice the onion very thinly. In a heavy-based frying pan, gently cook the onion in a little olive oil until fully softened and pale golden. Increase the heat and add the butter. Once it starts to foam add the sage, then after a moment the chicken livers. Season with salt and pepper and cook for 3-4 minutes, stirring all the while. The livers should be firm on the outside and still pink in the middle. Now add the Marsala and a small knob of butter and allow the mixture to bubble until you have a nice thick sauce.

To serve 

Serve on fresh bread, polenta or crostini. This dish is lovely warm or cold.

This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

 

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  • Main Ingredients - Chicken
  • Cuisine - German
  • Course - Lunch

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