Don’s Chicken Livers

Chicken livers Chilli flakes Cream Garlic Onion Rocket Tomatoes White wine
Fire Easy
People 2-3 People
Clock 15 mins prep time, 25 mins cook time


2 tablespoons mild olive oil

1 large onion, finely chopped
1 clove garlic, crushed
350g pottle fresh chicken livers, trimmed and cut into 2cm chunks
Leaves from 3-4 big sprigs fresh thyme
1 glass dry white wine
100ml cream
1⁄2 teaspoon chilli flakes
Handful cherry tomatoes, halved
Salt and freshly ground pepper, to taste
Handful fresh rocket
Crusty bread or rice, to serve

Let's cook

  1. Heat the olive oil in a large frypan over a medium heat. Add the onion and cook until it’s transparent. Add the garlic, and cook until it starts to colour.
  2. Toss in the chicken livers and thyme and cook for about 5 minutes, stirring and turning the livers so they’re coloured all over.
  3. Add the wine, cream, chilli flakes and tomatoes, stir, and cook for another 5-10 minutes until the liquid has reduced by about half, the livers are cooked through and the tomatoes have softened a bit. Season with salt and pepper.
  4. Add in the rocket when everything seems ready. Cook for 1-2 minutes, letting it wilt
a little, then spoon everything into bowls over rice, or on its own with fresh crusty bread on the side.

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