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Chicken Livers in Red Wine
- Serves
4
- Difficulty
Easy
Published 1977
Chicken livers are easy to buy now that they are packed separately and sold frozen in most supermarkets. Allow frozen livers to thaw completely before making this recipe.
Ingredients
675 g 1½ lb 100 g 4
Method
Trim and separate out the chicken livers. Melt half the butter in a frying pan. Add the chicken livers and fry gently for 2–3 minutes, turning to seal them on all sides. Lift from the pan and keep hot. Add the remaining butter and the finely chopped onion to the hot pan. Fry gently until the onion is tender. Replace the chicken livers in the pan, add the herbs and sprinkle with the flour. Stir
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