Chicken livers with poached pear
Chicken livers are forever growing in popularity as we come back around to the idea that all offal is not to be sniffed at. So often they are just used in terrines and pate but how about trying them whole. This simple recipe is a great way to start. Get your butcher to clean them up as they often come with fat and sinew attached. Port can be replaced by red wine or sherry if you prefer.
Ingredients
150g Chicken livers
50g Shallots, peeled and finely diced
50ml port
50ml cream
1 Poached pear sliced and arrange with 2 slices per chicken liver
Salt and pepper to taste
Oil for cooking
Method