I adore cooking with and eating offal, this chicken liver stew combines them with peas and mushrooms in a red wine sauce.
Chicken Liver that Aint Pate!
I love this chicken liver recipe it is simple, tasty, hearty and dirt cheap to cook. Basically, it is the perfect dish for just after Christmas when we have all spent our pennies and it is dark and cold outside!
Admittedly offal recipes are not exactly the height of food popularity. Although my Pork Faggots recipe proves to be one of the most popular on my site!
The relative explosion of high-end nose to tail restaurants over the last decade also indicates there is a change afoot for some.
This recipe is full of big flavour. We have the iron-rich flavour of the livers, some mushrooms for earthiness and bling that up with sweet peas.
Finally, we wrap that up in a lovely thick red wine sauce.
The is also quick to cook, taking just 25 minutes. Chicken livers really do not take long to cook at all!
How To Cook Chicken Livers.
For me, chicken livers need to be quickly cooked and left a little pink inside.
As I explained in my Liver and Onions recipe, liver can have a tendency to err towards boot leather if it is not cooked properly.
As a result, I usually start them off in a hot pan to get a nice colour.
Then turn down the heat and let them cook for no more than 10 minutes.
They retain a little pinkness inside and are beautifully soft and tender.
The recipe follows that same process but we introduce wine into the mix to create a sauce for our stew.
Recipe Hints and Tips.
The first thing to mention is the wine.
A Pinot Noir or Gamay is perfect for this recipe, you want a dry red wine with a hint of acidity.
You can, of course, use any wine you like and it will have a dramatic impact on the flavour of this recipe.
Next up we have the use of frozen livers, I have a friend who was excited by this recipe but could only get frozen chicken liver.
Apparently the work well, but need slightly longer cooking to tenderise. I am not sure why this is, so as a heads up, if you are using frozen liver be prepared to cook a little longer.
Finally a serving suggestion. For me, it has to be a gruyere rich polenta, see my beef osso bucco recipe for a recipe for that.
But it would work wonderfully with pasta or even fried potatoes!
- 350 g Chicken Livers
- 125 g Chestnut Mushrooms
- 75 g Frozen Peas
- 50 g Shallot
- 2 Cloves Garlic
- 1 Tsp Tomato Puree
- 100 ml Red Wine
- 35 g Butter
- 1 Tsp Cornflower
- Salt and Pepper, To taste
- Finely dice the shallot and garlic.
- Cut your mushrooms in half if they are small enough to make them bit size, otherwise cut them in quarters.
- Now trim up your chicken livers removing any sinew and cut them up into 2-2.5cm pieces. That's about an inch for those of you of that persuasion.
- Heat a large frying pan over a medium-high heat and add the butter.
- When it foams add the shallot and cook for 2-3 minutes.
- Add in the garlic and saute for another minute,
- Throw in the mushrooms, season with a little salt and coók stirring occasionally for 5 minutes.
- Turn up the heat to high, add in the chicken livers and saute for 2-3 minutes.
- Season well with salt and pepper.
- Pour in the wine and reduce by half, this should take 3 or 4 minutes.
- Add tomato puree then stir, reduce the temperature to medium and cook for 5 more minutes.
- Add 1 tablespoon of water to the cornstarch and mix together.
- Drop the peas in the pan, followed by the cornstarch and cook stirring for a minute or two.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 1023mgSodium: 430mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 47g