Poultry and Game Recipes - Chicken Livers with Marsala and Oregano Recipe

  
 

Poultry and Game Recipes - Chicken Livers with Marsala and Oregano Recipe

Ingredients

Serve 4

  • 75 g/3 oz butter

  • 50 g/2 oz pancetta or bacon, diced

  • 1 shallot, diced

  • 1 garlic clove, chopped

  • 500 g/1 lb chicken livers, trimmed

  • 175 ml/6 fl oz Marsala

  • 1 tablespoon chopped oregano

  • salt and pepper

  • buttered tagliatelle, to serve

Method:

  1. Melt half of the butter in a large frying pan. Add the pancetta, shallot and garlic and fry over a low heat for 5 minutes without allowing to color, then remove from the pan and reserve.

  2. Melt the remaining butter in the pan. Add the chicken livers and cook over a high heat for 3 minutes until the chicken livers are evenly brown on the outside.

  3. Chicken livers are best when browned on the outside but still pink in the middle. Return the shallot mixture to the pan and mix well.

  4. Add the Marsala and oregano and season to taste with salt and pepper. Bring to the boil. Serve immediately with buttered tagliatelle.