1 kg (2 1/4 lbs) chicken livers
2 small onions
2 stalks celery
250 g (9 oz) each small carrots, shallots and potatoes
4 tbsp olive oil
125 ml (4 fl oz) 1/2 cup dry white wine
1 cup (8 fl oz) 250 ml chicken stock
2 pinches salt
Pinch freshly ground black pepper
1 bunch parsley
2 small onions
2 stalks celery
250 g (9 oz) each small carrots, shallots and potatoes
4 tbsp olive oil
125 ml (4 fl oz) 1/2 cup dry white wine
1 cup (8 fl oz) 250 ml chicken stock
2 pinches salt
Pinch freshly ground black pepper
1 bunch parsley
method
1. Slice livers in half, cutting off any tissue. Rinse thoroughly and pat dry.
2. Peel and roughly chop onions. Remove coarse strings from celery, wash and slice thinly. Scrape carrots, wash and cut into rounds. Peel and chop shallots and potatoes.
3. Heat 3 tbsp of the oil in a heavy bottomed pan. Fry onions until transparent, then add livers and continue to fry until they turn light grey. Remove livers and set aside.
4. Pour in white wine and allow to evaporate while stirring continuously.
5. Stir in vegetables and chicken stock, season to taste with salt and pepper.
6. Cook gently on low heat until vegetables are tender, about 15 minutes.
7. Return livers to pan with remaining oil. Wash, dry and chop parsley, then sprinkle over the finished dish.
2. Peel and roughly chop onions. Remove coarse strings from celery, wash and slice thinly. Scrape carrots, wash and cut into rounds. Peel and chop shallots and potatoes.
3. Heat 3 tbsp of the oil in a heavy bottomed pan. Fry onions until transparent, then add livers and continue to fry until they turn light grey. Remove livers and set aside.
4. Pour in white wine and allow to evaporate while stirring continuously.
5. Stir in vegetables and chicken stock, season to taste with salt and pepper.
6. Cook gently on low heat until vegetables are tender, about 15 minutes.
7. Return livers to pan with remaining oil. Wash, dry and chop parsley, then sprinkle over the finished dish.
serving amount
serves 6
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