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Chicken Livers in Mustard Sauce on Sage Croutons



  • 1.

    Check and trim the chicken livers.

  • 2.

    Heat frying pan until hot, then add half the butter.

  • 3.

    Add the livers and colour well on both sides and take out, drain and keep warm.

  • 4.

    Add the white wine and reduce by 2/3.

  • 5.

    Add the stock and bring to the boil, then take off the heat.

  • 6.

    Add the mustard and parsley and stir in the remaining butter.

  • 7.

    Return the chicken livers to the sauce and heat through.

  • 8.

    Meanwhile, stamp 4cm circles from the sliced bread and place on a baking tray.

  • 9.

    Stir the sage into the olive oil and brush over the bread.

  • 10.

    Place into the oven for 5 minutes until lightly golden.

  • 11.

    Lift out each liver and place one on each of the toasted bread pieces.

  • 12.

    Sprinkle each one with chopped chives and serve.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Livers in Mustard Sauce on Sage Croutons.


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