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Chicken livers in brandy with spinach and romaine salad

Richard Bewley
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad
Cuisine Central European
Servings 2

Ingredients
  

  • 400 g fresh or frozen, defrosted chicken livers
  • 1 x medium red onion finely sliced
  • 1 x medium white onion finely sliced
  • 1 x clove garlic grated
  • 2 tbsp strong white flour
  • sea salt and freshly milled black pepper for seasoning
  • 2 x tbsp olive oil
  • 1 x tbsp Dijon mustard
  • 2 x tbsp brandy
  • 1 large handful washed baby spinach leaves
  • 1 medium romaine lettuce shredded horizontally
  • juice of half a lemon
  • sprig of fresh flat-leaf parsley to garnish

Instructions
 

  • Place chicken livers on kitchen paper, and take out as much moisture as possible. Trim and discard any visible membranes and fat.
  • In a clean, dry plastic bag (I always use Ziploc as they are thick and secure very well) add the flour and seasoning and shake well. Add the chicken livers, seal the bag, shake well (to ensure all livers are equally coated) and set aside.
  • Heat up 1 tbsp olive oil, then add the finely sliced onions and heat for 2-3 mins on a medium heat. Then, add the grated (or finely sliced) garlic, season with seas salt and black pepper, and continue for 2 minutes until soft. Remove from pan, and add second tbsp olive oil, and turn up heat slightly.
  • Add chicken livers, and fry for 2 mins, then turn over and cook the other side for a further 2 mins. Then, pour over the brandy,heat for 20-30 seconds then ignite (be careful!).
  • Turn down to a low heat, return onions to pan, and add Dijon mustard, stirring through evenly.
  • Take a large bowl, add the shredded romaine lettuce, then the baby spinach leaves. Drizzle with olive oil, juice of half a lemon, and season with a little salt and pepper.
  • Pour chick livers over salad, and garnish with parsley.