Name: Chicken Livers with Fresh Marjoram
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: a little vegetable oil; 3 rashers bacon, chopped; ½ onion, chopped; 1 tbls chicken jelly (reduced chicken stock or a little chicken bouillon); salt and pepper; 6–8 button mushrooms, thinly sliced; 25 g (1 oz) plain flour; 6 crescent-shaped puff pastry fleurons; 450 g (1 lb) chicken livers; 25 g (1 oz) unsalted butter; ¼ clove garlic, crushed; 600 ml (1 pt) single cream; 12 cherry tomatoes; 6 sprigs fresh parsley; 2 tbls chopped fresh marjoram

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

450 g (1 lb) chicken livers
a little vegetable oil

Method

To make the sauce, heat a frying pan and cook the onion, bacon, mushrooms and garlic in the butter for about 3–4 minutes. Add the flour and cook for 2–3 minutes. Add the cream, 1 tablespoon marjoram and the chicken jelly. Cook gently over a low heat for about 5–10 minutes or until a coating consiste

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Chicken Livers with Fresh Marjoram

Ingredients

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