Chicken Livers with Onion and Port

Chicken Livers with Onion and Port

The poor maligned chicken liver. So many people screw up their faces when I mention how tasty I find them.

I wonder if it is because they have only had liver served hard, grey and tasteless or as bland pâté?

Chicken livers are an excellent source of iron and vitamin A. We need iron to transport oxygen around our bodies and it is also an important part of many enzymes and muscle protein. We know that Vitamin A is required for healthy eyes, but it also helps maintain healthy skin and is a strong antioxidant. Chicken livers are a great low-budget meat option and they are very versatile.

I have recently managed to alter some peoples perception of the Chicken Livers with this recipe, so please do give it a try if you are looking for something highly nutritious and new to add to your cooking repertoire.

Ingredients

1 Tablespoon olive oil

1 large onion, halved, thinly sliced

1 clove garlic, thinly sliced

2 teaspoons wholegrain mustard

350g chicken livers

3 Tablespoons Port

1 Tablespoon soy sauce

3 Tablespoons water

Salt and pepper

1 Tablespoon chopped parsley

Method

Heat the oil in a frying pan, add the onion and garlic and cook until the onion begins to soften. Stir in the mustard and then add the chicken livers.

Cook the livers for 2 – 3 minutes on each side. Add the port, soy sauce and water to the pan. Gently simmer, occasionally turning the livers in the liquid, until the liquid reduces until it is almost gone; this takes about 10 – 12 minutes. Add the parsley and season with salt and pepper.

Serve with creamy mashed potatoes and steamed vegetables.

Variations

  • Chop up a rasher of bacon, slice 3 – 4 button mushrooms and cook with the onions and garlic before following the rest of the recipe.