Simple Chicken Liver Stew Recipe
I adore cooking with and eating offal; sadly, it is not more popular. This easy chicken liver stew recipe combines them with peas and mushrooms in a wonderful red wine sauce.
Servings 2 Servings
Calories 574kcal
Ingredients
- 350 g Chicken Livers 12oz
- 125 g Small Button Mushrooms 1½ Cups
- 150 g Frozen Peas 1 Cup
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Cloves Garlic
- 1 teaspoon Tomato Puree (Concentrate in the US)
- 175 ml Red Wine ⅔ Cup
- 30 g Butter 2 Tbsp
- 1 teaspoon Cornflower
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic and chop it as finely as you can.
- Clean up your mushrooms, and if they are larger than bite-sized, cut them in half or quarters.
- Now trim up your chicken livers, removing any sinew and cut them up into 2-2.5cm (¾-1") pieces.
- Heat a 30cm or 12" frying pan over a medium-high heat and add the butter. When it foams, add the shallot and cook for 2 minutes without colouring; stir occasionally.
- Add in the garlic and saute for another minute.
- Throw in the mushrooms, season with the salt and pepper, then coók stirring occasionally for 2-3 minutes.
- Turn the heat up to high, add in the tomato puree and chicken livers, then saute for 2-3 minutes.
- Pour in the wine and reduce by half; this should take 3 or 4 minutes.
- Add 1 tablespoon of water to the cornstarch and mix.
- Reduce the heat to medium. Add the peas to the pan, followed by the cornstarch slurry and cook, stirring for a minute or two.
Video
Nutrition
Serving: 1 | Calories: 574kcal | Carbohydrates: 23g | Protein: 49g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1018mg | Sodium: 873mg | Fiber: 6g | Sugar: 7g
