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Creamy Chicken Livers on Toast

Chicken livers are the friendliest of all the offal and with careful handling can become a well worn favourite. Exceptionally quick to cook, these livers on toast can be ready in minutes and are like chicken liver pate without all the fuss of actually making a pate. Cut small, and with all of the sinew removed, chicken livers break down into a soft mass that is perfect for piling on toast as a decadent lunch or supper.

10 Minutes
Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 tbsp Butter
 ½ Onion - Finely Diced
 1 Garlic Clove - Peeled & Lightly Smashed
 1 Thyme Sprig
 Flaked Sea Salt
 200 g Chicken Livers
 1 tbsp Creme Fraiche
 1 drop Lemon Juice
 4 Slices of Bread for Toast
 2 tbsp Fresh Parsley - Chopped
1

Cut the lobes of the chicken livers away from the sinewy parts; set them aside and discard the sinew.

2

Chop the flesh of the livers. Chop some small and leave some large; one of the key elements to the dish is the contrast in textures.

3

Heat a large frying pan over a high heat and melt the butter. Add the onion, with the thyme, a pinch of salt, and the whole smashed garlic. Stir for a minute or two or until the onion is completely translucent and soft.

4

Add the livers to the pan, smashing some parts up with the spoon and moving them around until they are only just cooked through. This will take no more than a few minutes, depending on the size of the pieces.

5

Add a drop of lemon, stir through the creme fraiche and check your seasoning.

6

Garnish with parsley and pile onto hot buttered toast.

Ingredients

 2 tbsp Butter
 ½ Onion - Finely Diced
 1 Garlic Clove - Peeled & Lightly Smashed
 1 Thyme Sprig
 Flaked Sea Salt
 200 g Chicken Livers
 1 tbsp Creme Fraiche
 1 drop Lemon Juice
 4 Slices of Bread for Toast
 2 tbsp Fresh Parsley - Chopped

Directions

1

Cut the lobes of the chicken livers away from the sinewy parts; set them aside and discard the sinew.

2

Chop the flesh of the livers. Chop some small and leave some large; one of the key elements to the dish is the contrast in textures.

3

Heat a large frying pan over a high heat and melt the butter. Add the onion, with the thyme, a pinch of salt, and the whole smashed garlic. Stir for a minute or two or until the onion is completely translucent and soft.

4

Add the livers to the pan, smashing some parts up with the spoon and moving them around until they are only just cooked through. This will take no more than a few minutes, depending on the size of the pieces.

5

Add a drop of lemon, stir through the creme fraiche and check your seasoning.

6

Garnish with parsley and pile onto hot buttered toast.

Creamy Chicken Livers on Toast