Chicken livers on toast

Chicken livers on toast

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(3 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

Nutrition and extra info

Nutrition: per serving

  • kcal221
  • fat8g
  • saturates1g
  • carbs25g
  • sugars1g
  • fibre2g
  • protein14g
  • salt0.83g
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Ingredients

  • 250g chicken livers
  • 2 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • large handful flatleaf parsley, leaves very roughly chopped
  • 1 tbsp capers, rinsed and drained, roughly chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp sherry vinegar
  • 4 slices nice bread, such as sourdough
  • 1 tbsp plain flour
  • large pinch cayenne pepper

Method

  1. Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.

  2. Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.

  3. Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

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Comments (5)

heidigough's picture

Is there any way that Good Food could go back to these recipes for chicken livers recommending they be served pink and change the instructions? Food Standards agency advice is to cook through. There have been loads of campylobacter cases associated with chicken livers cooked "pink".

worthwords's picture

I made this today. 500grams of chicken livers for a quid at the local super market. I think i overdid the vinegar a little but it was really delicious. You have to be careful about the timing as i had a few small pieces which cooked quicker and they were a bit dry. The big pieces were juice and lush.

gabriele0712's picture

Absolutely delicicious. I made it twice, second time round I served it on roasted mixed peppers to save on calories.. Great!

eleanormayo's picture
5

I made this for lunch for my mum yesterday and used the quantities above for just the two of us! Was delicious though!

bexter25's picture
5

I could not believe how tasty this dish was, I could have eaten it twice! The left overs made an excellent cold salad the next day with the inclusion of some crispy smoked bacon!

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