This dish serves two as a main course or four as an entree.
|400 g||Chicken livers, free-range and organic (Main)|
|400 g||Mushrooms (Main)|
|1 Tbsp||Olive oil|
|2 Tbsp||Vinegar, either red wine, white wine or balsamic|
|1 large handful||Baby spinach|
|1 pinch||Flat leaf (Italian) parsley, to garnish|
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- Rinse the livers and trim off any white or sinew. Pat dry.
- In a frying pan, heat the butter and oil to a medium-high heat. Add the livers and allow to brown and caramelise on the outside, for a couple of minutes.
- Remove the livers and set aside. Add a drizzle more oil to the pan, and add the mushrooms. Cook a couple of minutes, then add the vinegar and the cream. Increase the heat slightly, and return the browned livers to the pan. Season well with salt and pepper. Allow the sauce to reduce and thicken, and add the spinach. Cook a couple more minutes until the spinach is mostly wilted. Serve immediately. Can be served with extra greens as a warm salad, or with toast and a poached egg for brunch.