When I was young chicken livers were an enormous treat and I still think of them as such. Luckily they are freely available nowadays. It is terribly important to keep the little livers pink on the inside, otherwise they will become tough and crumbly. Always make sure the bile duct is removed.
Fry the onion and garlic in the butter and oil until they are lightly coloured. Add the mushrooms and fry until they are softened. Chop the chicken livers into bite-size pieces and add to the mushrooms. Cook for about 3–4 minutes and season with salt and pepper. Put the wine and balsamic vinegar in a saucepan and reduce by half, add the chopped parsley and pour over the chicken livers. Serve with hot toast.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.