Name: Sautéed Chicken Livers with Green Peppercorns
Yield: Serves 6
Ingredients: 2 tsp green peppercorns, drained of their brine; ¼ pint/140 ml medium dry sherry; Salt; 1 tbsp oil (I use sunflower); 3 onions, skinned and very finely sliced; 2 oz/56 g butter; 1½ lb/850 g chicken livers; 1 garlic clove, skinned and finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The combination of green peppercorns and chicken livers is so good. I serve it on a bed of plain boiled Basmati rice, with either a green vegetable or a salad to accompany it.

Ingredients

1½ lb/850 g chicken livers
2 oz/56

Main course
Gluten-free

Method

Pick over the chicken livers, throwing out any green bits – these taste bitter when cooked. Chop the livers roughly and set aside.

Heat the butter and oil together in a frying pan. Add the onion and sauté for 5–7 minutes, stirring occasionally so that it cooks evenly. Add the chopped garlic and pour on the sherry. Let it bubble away for about 3 minutes, by which time the liquid will hav

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