Chicken Livers in White Wine and Sherry Vinegar

Brian Turner's apple, celery and quail's egg salad cuts through the richness of delicious wine-cooked chicken livers
By Brian Turner
Chicken Livers in White Wine and Sherry Vinegar
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 50 g butter
  • 12 chicken livers, trimmed
  • 1 shallot, finely chopped
  • 70 ml white wine
  • 2 tbsp sherry vinegar
  • 2 tbsp thickened stock
  • salt and black pepper

For the salad

  • 1 apple
  • 1 sticks celery
  • 2 tbsp lemon juice, plus extra to coat the apple
  • 1/2 tsp Dijon mustard
  • 4 tbsp olive oil
  • assorted salad leaves

To serve

  • 8 hard-boiled quail's eggs, peeled and halved
  • parsley, chopped
  • chervil, chopped
  • snipped chives


1. Heat half the butter in a medium frying pan and cook the livers until coloured. Remove with a slotted spoon and keep warm.

2. Tip the shallots into the pan and fry until softened, but not coloured. Pour in the white wine and sherry vinegar and reduce by two thirds.

3. Add the stock and bring to the boil. Return the chicken livers to the pan, remove from the heat and shake in the remaining butter; set aside.

4. Peel the apple and cut into batons, coating in lemon juice to prevent browning. Transfer into a salad bowl. Cut the celery into the same shape and add to the apple.

5. Whisk together the lemon juice, mustard and oil; season with salt and pepper. Pour over the apple and celery and toss together. Tip the salad leaves into the bowl and toss again to combine, before seasoning.

6. Arrange the livers onto 4 serving plates; scatter the salad around and sprinkle with mixed herbs. Garnish with quail's eggs.

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