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
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
- 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.
- Toss in the chicken livers and thyme and cook for about 5 minutes, stirring and turning the livers so they’re coloured all over.
- 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.
- 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.