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Sautéed chicken livers on griddled sourdough
Serves 4 Starters and mains
Ingredients
- 3tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely grated
- 1/2tsp smoked sweet paprika, plus extra to dust
- 1/2tsp smoked hot paprika
- 150g smoked pancetta or smoked lardons
- 4 thyme sprigs, plus extra leaves to serve
- 250-300g chicken livers, cut in half and trimmed, then patted dry with kitchen paper
- 1/2tsp sea salt flakes
- 1/2tsp freshly ground black pepper
- 5tbsp Manzanilla sherry
- 3tbsp chopped flat-leaf parsley
For the griddled bread
- 4 slices sourdough bread
- 2 garlic cloves, peeled
- 4tbsp extra virgin olive oil
Method
To prepare the bread, heat a ridged griddle pan on high and toast the bread slices, two at a time, to get charred lines on one side. Alternatively, toast under a grill. Turn the slices over and repeat. Rub the garlic over, then brush the oil over and set aside.
Heat 11⁄2tbsp oil in a frying pan, add the onion and fry for around 5 minutes, then add the garlic and continue to fry until soft and beginning to turn golden. Sprinkle both types of paprika over and tip the onion and garlic on to a plate.
Wipe out the pan with kitchen
paper and set over a high heat,
add the pancetta or lardons
and thyme and fry until golden.
Transfer to the plate with the
onion and garlic.
Heat the oven to a medium-
low setting ready to warm
the bread.
Wipe out the pan with kitchen paper again and heat the remaining oil over a high heat, then add the livers, salt and pepper. Fry for around 5 minutes until golden on both sides but still soft, a little pink in the middle and not cooked all the way through. Take care as they will spit.
Off the heat, add 3tbsp sherry
to the pan, then put back on a
high heat and stir to reduce it
for a few minutes. Meanwhile,
briefly warm the griddled bread in the oven.
Transfer the livers to the plate
with the onions and pancetta.
Deglaze the pan with the rest
of the sherry, then add the
contents of the plate to the pan
and stir in the parsley. Use to
top the griddled bread slices
and dust with extra paprika and
sprinkle with thyme to serve.
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