Chicken livers with marsala and raisins
How to make Chicken livers with marsala and raisins recipe
Serves 4
Preparation time 10 minutes, Cooking time about 10 minutes
Ingredients:
400 g (13 oz) fresh chicken livers
25 g (1 oz) butter
2 tablespoons olive oil
25 g (1 oz) raisins
6 tablespoons Marsala
squeeze of lemon juice
salt and pepper
plenty of chopped chives, to garnish
Method:
Rinse the livers and pat them dry on kitchen paper. Cut each into about 4 pieces, cutting out and discarding any white parts. Season with salt and pepper.
Heat the butter and oil in a frying pan. When it is very hot, add the livers and fry them quickly, turning them so they brown evenly, for 5 minutes or until golden. If you prefer the livers well done, fry them for a further couple of minutes. Add the raisins and fry for 1 minute. Remove the livers and raisins with a slotted spoon and keep warm.
Add the Marsala to the pan and bring to the boil. Cook for a couple of minutes until syrupy, then stir in the lemon juice. Pour the sauce over the livers and serve scattered with chives.
For rustic chicken livers, heat the butter in a frying pan, add 1 thinly sliced onion and 150 g (5 oz) chopped bacon and fry for 5–6 minutes or until the bacon is crisping up and the onion has softened.
Add the prepared chicken livers and cook as above, omitting the raisins. Remove with a slotted spoon and keep warm. Add 25 g (1 oz) plain flour to the pan juices, then slowly stir in 6 tablespoons red wine to make a smooth sauce. Pour over the livers, bacon and onion and serve immediately.
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| Chicken livers with marsala and raisins |
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