My Italian friend Sofia introduced to me this lovely everyday economical chicken liver dish. It requires only a few ingredients and it’s so simple and quick to cook.

Ingredients (serves 3-4):

350g chicken livers (Free Range, Waitoa is great)

1 small onion sliced

100g button mushrooms – quartered (we love Meadows)

1 clove garlic

1 tablespoon Olivado Olive Oil

2 tablespoons white wine

2 tablespoon balsamic Vinegar

1 tablespoon sour cream

1 teaspoon dried tarragon

Salt & Pepper

To serve:

150g Polenta (fine)

1 tablespoon butter

Broccolini- steamed


  1. Wash the chicken livers in cold water, get rid of the fat and blood clots if they have any and cut them into a few slices.
  2. Slice the onion. Cut the mushrooms in quarters. Roughly chop the garlic.
  3. Heat a frypan to a medium heat and add 2 tablespoons of olive oil.
  4. Add garlic and sliced onions to the frypan.
  5. Fry onions until translucent and slightly brown, stirring as needed, about 5-10 minutes. Add mushrooms, cook for 2-3 minutes. Transfer onto a plate, set aside.
  6. Sauté chicken livers in the frypan, when the liver changes colour, pour in the wine and put the lid on to cook for a few minutes.
  7. Put the onion and mushrooms back into the pan, continue cooking for 30 seconds. Add balsamic vinegar, add tarragon, season with salt and pepper and cook for a few minutes.
  8. Add sour cream and combine well.
  9. To make the polenta: Bring 1 litre water to the boil. Add ½ teaspoon salt. Add polenta in a fine stream into the boiling water, stirring continuously. Turn down the heat and cook for 5-6 minutes. Add a knob of butter.
  10. Serve polenta and liver stew, accompanied by steamed broccolini stems.
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