Balsamic Chicken Livers
This recipe offers a clever way to prepare chicken livers, using balsamic vinegar to balance their distinctive flavour. The livers are lightly coated in seasoned flour, pan-fried to your preference, and then finished in a glossy butter and vinegar sauce. It's a surprisingly quick dish, taking just 15 minutes from start to finish. The result is equally delicious served warm or cold, making it a versatile option for a main course or as appetisers for guests.
Ingredients
- 1/2 cup flour
- 1 teaspoon red chili pepper flakes
- 2 tablespoons olive oil
- 1 lb chicken liver, cleaned and cut in half
- 2 tablespoons balsamic vinegar
- 2 ounces butter
- salt and pepper
Method
- Mix the flour and chili flakes together inside a resealable plastic bag.
- Place a few chicken livers into the bag at a time, seal it, and shake to coat them fully before setting aside.
- Continue the coating process with all the remaining livers.
- Warm the olive oil in a large frying pan.
- Cook the coated livers in the pan for 2-5 minutes on each side, according to how well done you prefer them.
- Take the cooked livers out of the frying pan.
- Take the pan off the heat and allow it to sit for about 30 seconds to cool a little.
- Pour the balsamic vinegar into the pan, return it to the heat, and use a utensil to scrape up any browned bits and juices.
- Stir the butter into the pan until it is fully incorporated.
- Put the livers back into the pan, turning them to coat evenly in the sauce and heat them through.
- Plate the dish and serve immediately.
Nutrition (per serving)
Sodium195100 mg
Recipe details
CategoryChicken Livers
AuthorFlemishMinx
