Fiery Chicken Livers
45 min
45 min
4 servings
45 min
45 min
4 servings


Baby Spinach-and-Parsley Gremolata:
  • 1 handful finely chopped fresh parsley
  • 1 handful finely chopped fresh baby spinach 
  • 1 chile, seeded and finely chopped 
  • 1 clove garlic, finely chopped 
  • Zest and juice of 1 lemon 
  • 1 to 2 tablespoons olive oil 
  • Pinch salt 
Chicken Livers:
  • 1 tablespoon butter
  • 1 tablespoon olive oil 
  • 400 grams (14 ounces) fresh chicken livers 
  • 1 small onion or shallot, finely chopped 
  • 100 grams (3.5 ounces) bacon, chopped 
  • 250 grams (9 ounces) mixed mushrooms, roughly chopped 
  • 1 fresh chile, seeded and finely chopped 
  • 1 teaspoon paprika 
  • 2 to 3 sprigs fresh thyme 
  • 1 clove garlic, minced 
  • 1/4 cup red wine 
  • 1 tablespoon tomato paste or ketchup 
  • One 400-gram (14-ounce) can tomatoes 
  • 2 teaspoons light brown sugar 
  • 1/4 to 1/2 cup cream or cultured cream 
  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley


For the gremolata: In a bowl, combine the parsley, spinach, chiles, garlic, lemon zest and juice, olive oil and salt. Mix well. Set aside.

For the chicken livers: Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3 to 4 minutes; remove from the pan with a slotted spoon and drain on paper towels.

Reduce the heat to medium and add the onions, bacon, mushrooms, chiles, paprika and thyme; cook until the onions have softened, 8 to 10 minutes, adding the garlic for the last minute.

Add the red wine, tomato paste, tomatoes, brown sugar, cream, pepper, salt and parsley; simmer for 5 minutes. Add the chicken livers back to the pan and simmer for a further 5 minutes. Serve with the gremolata.


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