Bacon-wrapped chicken livers with mushroom salad

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

3 chicken livers, trimmed
3 rashers smoky bacon
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp olive oil
½ onion, sliced
1 garlic clove, sliced
50g/2 oz mushrooms, sliced
fresh parsley leaf, to garnish
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap each chicken liver in a rasher of bacon.
3. Rub the wraps with the vegetable oil and season well with salt and freshly ground black pepper.
4. Place into a hot ovenproof frying pan and fry for one minute on each side, until golden-brown. Transfer to the oven and roast for 8-10 minutes, or until the livers are completely cooked through.
5. Heat the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.
6. Add the mushrooms and fry for 2-3 minutes.
7. To serve, place the mushroom mixture onto a warm plate. Place the bacon-wrapped liver onto the mushrooms and garnish with the parsley leaf.

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