Pan-fried Chicken Livers, Apple and Walnuts on Toast
Pan-fried Chicken Livers, Apple and Walnuts on Toast

Pan-fried Chicken Livers, Apple and Walnuts on Toast

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Serves 4

  • Difficulty:

    Easy

This is what I call a typical wholesome autumn breakfast or brunch dish. Perfect on Sunday morning after nipping out to buy the paper, hopping over the frosty front lawn and in need of a bit of a boost to start the day. Saying that it’s also a great dish to serve as a starter.

I have wonderful memories of cooking chicken livers in one of the London restaurants I worked in during my younger years. The smell of them sizzling in a hot pan is simply divine. My mouth start watering and it does not stop until I had tasted some.

The combination of chicken livers, apples and walnuts is what I would class as a classic combination, you simply knows it’s going to work, delicious!photo of Pan-fried Chicken Livers, Apple and Walnuts on Toastphoto of Pan-fried Chicken Livers, Apple and Walnuts on Toast

Ingredients & Method

  • 4 slices of ciabatta or sour dough bread
  • 1tbs olive oil
  • 1 clove of peeled garlic
  • 1/2 tsp Maldon sea salt
  • 100g diced pancetta
  • 40g unsalted butter
  • 400g chicken livers, trimmed, sinew removed and cut in 1/4's
  • 1 small red eating apples, cored and cut in 8's
  • 1tbs sherry vinegar
  • 1tsp chopped fresh thyme
  • 4 walnuts, shelled
  • Watercress

Heat a griddle pan over high heat, rub the slices of bread with the oil and toast on both sides until bar marks appear and the bread is toasted. Whilst the toast is still warm dip the garlic into the salt and rub the salty garlic over the toast on both sides. Place the toast on four plates and place them in a cool oven to heat the plates and keep the toast warm.photo of Pan-fried Chicken Livers, Apple and Walnuts on Toast

Heat a large non-stick frying pan and saute the pancetta in the dry pan for 3 -4 minutes until it starts to brown, add the butter and once the butter starts to foam and turns a nutty brown colour add the apples and livers with seasoning and saute for 4 minutes, leaving the livers still slightly pink on the inside and the apple with a bite.

De-glaze the pan with the sherry vinegar and add a splash of olive oil if it’s slightly dry, stir in the chopped fresh thyme.

Divide the livers, apples and pancetta between the four sliced of toast and garnish with the watercress, use a coarse grater to grate the walnuts over and serve immediately.

Cooks Notes
Use duck livers instead of chicken livers and serve with half a soft boiled duck egg for the complete breakfast.