Chicken livers…for Tiny…love Teeto x

Chicken livers…

Now this is a bit of a ‘marmite’ dinner…you’ll either love it or hate it 🙂  It’s one of mine & Uncle Neil’s favourites & we haven’t had it in so long, I thought it was perfect for date night!

Its super super simple to make & better if it can be in the pan for a good couple of hours before you add the livers.  I get the chicken livers from the supermarket in the freezer section in little tubs but I’m sure you can get them from a butcher.  They take a while to defrost which has always seemed weird to me because they’re so little 🙂

Ok so you need to slice onions or shallots into half moons & add to the pan with olive oil & garlic.  Leave that to soften & then add as many peppers as you fancy.  I had a green, red, yellow & orange in the fridge so they all went in.  I don’t normally add anything else other than a sprinkling of sage but today I had some courgettes that were already cut into strips so I added those as well.  Basically you just wait for the peppers to go all floppy & oily looking & then make a little hole in the middle of the pan & add the livers (chopped up if you can stand to)  with a big splish of sherry.  The livers will cook quite quickly & you’ll see them change colour so you’ll know when they’re soft & ready to eat.  That splish of sherry makes almost like a little gravy which is awesome for the next stage.

While the peppers & livers are doing their thing, cut a couple of ciabatta rolls in half length ways & toast them under the grill.  Don’t let them get too crispy because you want that lovely gravy to make the warm bread just the tiniest bit soggy.

Pile the pepper & liver mixture on top of the warm ciabattas with some fresh sage & feast!

Happy Friday to you Tiny!  Me & Uncle Neil are so looking forward to our roast dinner all together on Sunday 🙂

Love you, Teeto x


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