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Chicken livers with tomato, onion & parsley salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a healthier chicken liver pate with Jill Dupleix's delicious twist.
Ingredients:
  • 35g plain flour
  • 20.00 ml thyme leaves, chopped
  • 500g chicken livers, cleaned
  • 60ml olive oil
  • 60ml balsamic vinegar
  • 20g chilled unsalted butter, chopped
  • 125g tomato
  • 1/2 red onion, thinly sliced
  • 125.00 ml flat-leaf parsley leaves
  • 4 thick slices sourdough bread, toasted or chargrilled
Instructions:
  • Combine flour and fragrant thyme in a bag, season with salt and pepper. Add the livers to the bag and shake to coat evenly with the flour mixture.
  • In a hot frypan, add 2 tablespoons of oil. Dredge livers in flour, then sear for 1 minute on each side until golden and slightly crispy on the outside while keeping the center pink. Set aside after cooking.
  • Lower the heat to medium-low, and add 2 tablespoons of balsamic vinegar to the pan. Gently swirl the pan to mix the vinegar with the pan juices. Gradually add the butter, swirling the pan until it melts and the sauce thickens. Set aside.
  • In a bowl, mix together tomato, onion, and parsley. Season the mixture. In a separate small bowl, whisk together the remaining 1 tablespoon of oil and vinegar. Season the dressing, then pour it over the salad and toss to combine.
  • Spread the toasted sourdough on 4 plates. Gently press the livers onto the sourdough with a fork, then drizzle with sauce, add salad on top, and serve.

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