Chicken Livers with Bacon, Peas and Mint

Name: Chicken Livers with Bacon, Peas and Mint
Yield: Serves 1
Ingredients: flaked sea salt and ground black pepper; ½ tablespoon sunflower oil; 6 large chicken livers; 75 g fresh podded peas; 1 garlic clove; 1 sprig of fresh thyme; a small handful of fresh mint leaves; a good knob of fridge-cold butter, cut into small pieces; 1 teaspoon Dijon mustard; 50 g rindless smoked streaky bacon; 1 tablespoon sherry vinegar; 4 tablespoons good chicken stock

Preparation info

Serves
1

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I used to cook this in a west London restaurant. My approach would be to add a little more of everything than was needed for the portion. Then after the order was plated, I would eat the rest from the hot pan. This tended to infuriate the head chef, Toby - seeing me with gravy on my chin taking hurried mouthfuls as he called the next order. A good little meal when alone.