Pan-fried chicken livers with warm potato salad

Name: Pan-fried chicken livers with warm potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Jersey Royals (or other small new potatoes); 400 g pack Essential British Chicken Livers; 2 tbsp plain flour; 2 tbsp olive oil; 3 tbsp balsamic vinegar, to taste; 15 g unsalted butter; 250 g pack mixed baby tomatoes, quartered; 1 echalion shallot, thinly sliced into rings; 25 g pack flat leaf parsley, leaves roughly chopped

Angela Hartnett prepares this recipe for Nick Grimshaw and guest Emma Barnett on episode 17, season 5 of Dish, the Waitrose podcast. The dish is paired with Seriously Old Dirt by Vilafonté.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g Jersey Royals (or other small new potatoes)
400g pack Essential British Chicken Livers
2 tbsp plain flour
2 tbsp olive oil
3 tbsp balsamic vinegar, to taste
15g unsalted butter
250g pack mixed baby tomatoes, quartered
1 echalion shallot, thinly sliced into rings
25g pack flat leaf parsley, leaves roughly chopped

Cook the potatoes in a pan of boiling, lightly salted water for 10-15 minutes, or until tender. Drain and thickly slice.
Meanwhile, season the livers and dust with the flour. Heat 1 tbsp oil in a large frying pan. Cook the livers for 4-6 minutes on each side, until well browned and cooked through with no pink meat. Transfer to a plate and let the pan cool a little.
Add 2 tbsp balsamic vinegar to the pan over a gentle heat, then stir and scrape up what’s left on the base. When the vinegar has reduced a little, stir in the butter and mix until well blended. Return the livers to the pan, turn to coat in the sauce, then check the seasoning and remove from the heat.
Stir together the sliced potatoes, tomatoes, shallot and parsley. Season and dress with the remaining 1 tbsp oil and vinegar. Toss together, then divide between 4 plates. Top with the chicken livers and pan juices, then serve.

Cook’s tip

Angela soaks the chicken livers in milk for 30 minutes before cooking.

This recipe also works with calves or venison liver, and you could add some cubes of smoked pancetta to the pan when frying the liver. Waitrose stocks three different packs of chicken livers – Duchy Organic Free Range, No.1 Free Range Corn Fed and Essential British. Whichever suits your budget, you can be assured that all the chicken you buy is higher welfare.

And to drink...

On episode 17, season 5 of Dish, the Waitrose podcast, Angela pairs this recipe with Seriously Old Dirt by Vilafonté, a complex South African red with a vibrant fruit style.

Typical values per serving when made using specific products in recipe