Chicken Livers with Madeira and Caramelised Onions Recipe

Ingredients

• 400 g chicken livers
• 5 g butter
• 6 tbsp olive oil
• 2 red onions, peeled and thinly sliced
• 2 garlic cloves, peeled and finely chopped
• 8 tbsp Madeira (or port or dry sherry)
• 180 ml double cream
• Sea salt and freshly ground black pepper

• 4 generous slices of good bread
• A handful of parsley, finely chopped

1. Trim the chicken livers, removing any tubes and discoloured bits, keeping them whole. Set aside.
2. Melt the butter with the olive oil in a frying pan over a medium heat. When hot, add the onions, season and cook for 5 minutes, stirring frequently. Turn the heat down a little and cook, stirring occasionally, for a further 10 minutes or so, until soft and caramelised. Stir in the garlic and cook for a further 3–4 minutes. Using a slotted spoon, remove the garlicky onions to a bowl.
3. Turn the heat under the pan up to medium-high. Add the chicken livers, season well with salt and pepper and cook, without stirring, for 2 minutes. Turn the livers and cook for a further 2 minutes they should be brown on the outside and a little pink in the middle. Remove the livers with a slotted spoon and add to the onions.
4. Turn the heat up to high and pour in the Madeira. Set it alight with a long match to burn off the alcohol. As the flames die down, scrape up any burnt bits from the bottom of the pan and stir them into the liquid, using a wooden spoon. Add the cream to the pan and boil rapidly, stirring, for 2 minutes to reduce the liquid a little. Meanwhile, toast the slices of bread.
5. Pile the onions and liver onto the warm toast slices, spooning on as much sauce as you fancy. Sprinkle with chopped parsley and serve.