Chicken Livers with Bacon in Red Wine
Gorgeous tender chicken livers with the saltiness of bacon in a rich red wine sauce, just divine.
2 – Rashers of Smoked or Unsmoked Bacon
(chopped)
380 Gm – Chicken Livers (sliced)
3 tablespoons - Plain Flour
1 – Beef stock cube
100 Ml - Chicken Stock
10 Ml - Red Wine
Salt and Freshly Ground Black Pepper
Heat a little olive oil in a frying pan
and fry 75% of the bacon gently on a medium heat for 2 or 3 minutes.
Coat the chicken livers in the plain
flour and put them in with the bacon and cook for a further 5 minutes.
Add the wine and stir so that you get a
thick paste coating the livers then add the chicken stock and stir well.
When it starts to bubble sprinkle in the
stock cube, stir in and simmer for 10 minutes taste and add the salt and pepper
as required (be careful with the salt as the bacon will make it salty.
While it is simmering dry fry the rest
of the bacon in a separate pan until crispy, this is just to add at the end for
a contrast in textures.
When the livers are cooked serve and
sprinkle over the crispy bacon with vegetables of your choice.
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The Artist Tony Rose
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