Love them or hate them this is a quick simple way to enjoy chicken livers, they are equally delicious without the addition of the chili. To me the secret to good livers is pan frying them first the onions and bacon pieces, then when the livers have caramelised and crisped a bit around the edges, remove them, finish cooking your sauce, and then finally add the livers back to simmer to perfection in the sauce.
Spicy Chicken Livers
– 2 red onions, finely chopped
– 600 gms chicken livers, cleaned and trimmed
– 2 cloves garlic
– 2 tbsp flour
– 3 tbsp olive oil
– 100gms streaky bacon, chopped
– 2-3 dried birds eye chili
– 100mls white wine
– 1 can peeled chopped tomatoes
– 100mls cream
Start by heating some oil in a frying pan, now add the chopped bacon pieces, crushed chili and onion, fry until the onion has started to soften and the bacon has started to colour. Dust the chicken livers in the flour, move the onion and bacon mixture to the side of the pan, and fry the livers on the other side of the pan. Don’t turn the livers to often, allow them to caramelise and develop some colour. Once the livers have browned on all sides remove them and set aside, keep warm.
Now add the white wine and garlic at the same time – deglaze the pan removing all the crispy bits. Now add the tomato and herbs and allow to cook until reduced by half, about 10-15 minutes. Add the cream and the livers back into the pan, reduce the heat and simmer till the cream has reduced and the livers are cooked. Add the fresh chopped parsley and serve drizzled with some De Rustica Extra Virgin Olive oil, you want something that will add a light fresh pop at the end.