Sauteed Chicken Livers (with Marsala, Grapes and Shallots on Toast)
Delicious sauteed chicken livers from Luke Thomas' cookbook. The quick and simple recipe is complemented by Marsala wine, grapes, shallots and watercress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot, peeled and finely diced
- 600g chicken livers, cleaned and trimmed of any white bits or sinew
- 4 thick slices of sourdough bread
- 3 tbsp Marsala or cooking sherry
- 150ml double cream
- 100g pine nuts
- 150g white seedless grapes, halved
- 50g spinach leaves
- A handful of watercress, to serve
- Salt and pepper
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