Chicken livers sauted with sage


  • 8 slices baguette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon (20 g) butter
  • 1 small red onion, finely chopped
  • 2 cloves garlic, chopped
  • 400 g chicken livers, well trimmed
  • 250 g small chestnut or button mushrooms, quartered
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons shredded fresh sage
  • salt and pepper
  • small sprigs of fresh sage to serve


  1. Preheat the oven to 180°C.
  2. Arrange the bread on a baking tray.
  3. Using 1 tablespoon of the oil, lightly brush the slices of bread on the top side, then bake for 10 minutes or until golden brown.
  4. Meanwhile, heat the remaining 1 tablespoon of oil with the butter in a heavy–based frying pan.
  5. Add the onion and garlic, and sauté over a moderately high heat for 2–3 minutes or until softened.
  6. Add the chicken livers and mushrooms, and cook, stirring constantly, to brown on all sides.
  7. As they cook, break up any large livers into bite–sized pieces, using the side of the spatula.
  8. Add the balsamic vinegar, shredded sage and seasoning to taste.
  9. Reduce the heat a little and continue cooking for 5–10 minutes or until the livers are just cooked through.
  10. Serve the chicken livers on top of the baked bread rounds, garnished with sprigs of fresh sage.

Serves 4
Preparation: 5 minutes
Cooking: about 20 minutes

Source: Perfect Poultry
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