Ingredients (for 2)
- 400g chicken livers
- butter for frying
- 3 small onions, halved and sliced into rings
- ½ tbsp sugar
- about 150ml of mavrodaphne
- Rice (maybe tossed in olive oil and finely chopped parsley) to serve.
Method
- Examine the chicken livers and discard any parts which are coloured green or yellow. Cut any large livers in half. Soak the livers in milk for 30 minutes.
- Melt a large knob of butter in a saucepan or a deep frying pan. Add the onions and fry gently for 2 minutes.
- Add the sugar to the pan and stir to coat the onion. Fry for another few minutes until the onions are slightly caramelised and soft.
- Add about 150ml of mavrodaphne and bring the mixture up to a gentle simmer. Let it bubble and reduce to a nice thick sauce.
- Drain the livers. Take a frying pan,lightly grease it with butter and get hot (nearly smoking). Cook the chicken livers how you like them. (I do 2 minutes per side. Anything over 4 minutes per side will probably overcook them).
- Stir the cooked livers into the wine and onion sauce.
- Serve on a bed of rice.
Ingredients (for 2)
- 400g chicken livers
- butter for frying
- 3 small onions, halved and sliced into rings
- ½ tbsp sugar
- about 150ml of mavrodaphne
- Rice (maybe tossed in olive oil and finely chopped parsley) to serve.
Method
- Examine the chicken livers and discard any parts which are coloured green or yellow. Cut any large livers in half. Soak the livers in milk for 30 minutes.
- Melt a large knob of butter in a saucepan or a deep frying pan. Add the onions and fry gently for 2 minutes.
- Add the sugar to the pan and stir to coat the onion. Fry for another few minutes until the onions are slightly caramelised and soft.
- Add about 150ml of mavrodaphne and bring the mixture up to a gentle simmer. Let it bubble and reduce to a nice thick sauce.
- Drain the livers. Take a frying pan,lightly grease it with butter and get hot (nearly smoking). Cook the chicken livers how you like them. (I do 2 minutes per side. Anything over 4 minutes per side will probably overcook them).
- Stir the cooked livers into the wine and onion sauce.
- Serve on a bed of rice.
