- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 75 g peas
- 6 chicken livers
- sunflower oil, for frying
- 75 g rindless smoked streaky bacon
- 1 sprigs thyme, leaves picked, finely chopped
- 1 cloves garlic, finely chopped
- 1 tbsp sherry vinegar
- 3 tbsp good chicken stock
- 1 tsp dijon mustard
- 1 small handful mint leaves, torn
Tips and Suggestions
This dish is so quick to make, it's best to have standing to attention all the ingredients that you will need a bit like cooking in a restaurant kitchen. If you dont, the chicken livers will overcook as you faff around; they should be just-done, cooked to pink.
Valentine likes to buy bacon in one piece and cut little matchsticks, but you can also use rashers.
1. Bring a small saucepan of water to the boil. Add the peas and cook for 2 minutes, then drain and set aside.
2. Trim the chicken livers, cutting out any sinew and unsightly bits, then make sure you have all the remaining ingredients ready, as this dish is very quick to cook.
3. Heat the oil in a small frying pan over a medium-high heat and fry the bacon for 3-4 minutes, or until beginning to colour. Season the chicken livers with salt, the thyme and ground black pepper. Add them to the pan and fry until well coloured on one side this should take around 30 seconds, providing the livers are sizzling the minute they hit the pan.
4. Flip the livers over and add the garlic. Cook for a few seconds, then shake the pan and toss everything around a little. Pour about the sherry vinegar to deglaze the pan and cook until it has almost evaporated.
5. Add the peas followed by the stock. Cook until the liquid has reduced down by half.
6. Blob then swirl in the mustard. Add the cold cubed butter and swirl the pan around until a glossy thickened sauce has formed.
7. Spoon onto a soup plate, scatter with the torn mint and eat at once. Make sure you have some good bread to chase the last of the tasty gravy around, or by all means lick the plate.
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