Chicken Livers with Calvados and Cream

Name: Chicken Livers with Calvados and Cream
Ingredients: 1 small onion, skinned and finely chopped; 1 tbsp oil (I use sunflower); 1 tbsp oil (I use sunflower); 2 oz/56 g butter; 3 fl oz/84 ml Calvados, or other apple brandy; ½ pint/285 ml double cream; 2 lb/900 g chicken livers, picked over and any greenish bits removed; 3 fl oz/84 ml Calvados, or other apple brandy; 1 tbsp finely chopped parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This makes a delicious first course, if rather rich, and takes literally minutes to make. I like to serve it with hot garlic bread or brown rolls.

Ingredients

2 oz/56 g butter
1 tbsp oil (I use

Starter
Gluten-free

Method

Heat the butter and oil together in a saucepan or frying pan and add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and transparent. Add the chicken livers and cook for 2–3 minutes, continuing to stir – just long enough to seal them. Pour on the Calvados and light with a match immediately. Let it flame for a few seconds then pour on the cream