Pan Fried Chicken Livers
Not to offend my friend here too much, but one of the more delightful parts of a chicken is it’s liver! These tender, delicate morsels tend to be bunged in some dreadful pate most of the time in the UK, and many a Briton simply does not realise what they are missing out on.
And apart from things like they are stuffed with goodness, your average punnet of chicken livers often costs under a quid! That means stuffing 4 hungry adults for only two pounds, and one cant argue with that! However, cooking your lovely little livers is something that can put people off. They don’t know how to do it and they don’t want to get salmonella.
Fair enough. Lets make life easy then!
This is a perfect supper dish, in fact so perfect that I served it for supper this very night! And here is how it went:
- 2 packs of fresh chicken livers (free range if poss, please)
- a couple of handfuls of flour
- Seasoning
- Bunch of parsley
- 2 tablespoons chopped oregano
- 3 cloves garlic
- butter
- Bread
- Asparagus
Okay, lets get cooking. Slice up a small loaf of bread, but don’t cut the whole way through. Make up a paste of garlic, butter, parsley and some salt and pepper. Grind these together in a mortar and pestle and then stuff it between the slices of the bread. Wrap the loaf in tin foil and shove it in a medium hot oven.
Put on a pot of water for the asparagus – cooks best in lots of water like pasta.
Now, in a bowl, put the flour and season well. Add a handful of finely chopped parsley and the oregano. Mix well. Now put the chicken livers on a board. You will see they are vaguely butterfly shaped. Cut them in half and put them in the flour. Make sure they are thoroughly coated.
Put the asparagus in the pan and check the bread
Heat up a very large frying pan to medium high heat. Add a healthy splash of olive oil and a chunk of butter. When hot, add the chicken livers. Keep the turning so that the flour crisps up all over and the livers are cooked through. You will find they cook pretty fast – 10 minutes or so, depending on the heat.
And that is it.
Server the chicken livers with the asparagus, a dark green salad and big slices of garlic bread!
Perfect supper and it took you about 20 minutes.
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