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
150g Polenta (fine)
1 tablespoon butter
- 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.
- Slice the onion. Cut the mushrooms in quarters. Roughly chop the garlic.
- Heat a frypan to a medium heat and add 2 tablespoons of olive oil.
- Add garlic and sliced onions to the frypan.
- 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.
- 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.
- 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.
- Add sour cream and combine well.
- 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.
- Serve polenta and liver stew, accompanied by steamed broccolini stems.