Chicken Livers and Potato Pancakes

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 small potatoes, very thinly sliced
  • Fat for frying
  • 12 oz (350 g) chicken livers, trimmed
  • Nut oil
  • 4 oz (125 g) green grapes, peeled and de-seeded
  • 4 shallots, roasted
  • Chives and chervil, chopped

For the sauce

  • 8 fl oz (250 ml) Sauternes wine
  • 2 oz (50 g) unsalted butter


To make the sauce, reduce the wine by approximately two-thirds and quickly whisk in the butter.

To make the potato pancake, overlap the slices of potato to form a circle. Fry in hot fat until golden, then keep warm.

Meanwhile, toss the chicken livers in the hot oil. When almost cooked, add the grapes and cook a few moments longer.

To present the dish, place the livers and grapes in the centre of a serving plate and top with the potato pancake. Surround with the sauce and garnish with roasted shallots and chopped chives and chervil.