1.2kg/2lb 10¼oz new potatoes such as Jersey Royals, chopped
1 red onion, peeled, finely chopped
salt and freshly ground black pepper
100ml/3½fl oz olive oil
200ml/7fl oz chicken stock
4 chicken livers, trimmed, cut into quarters, rinsed
50ml/2fl oz sherry vinegar
1 heaped tbsp wholegrain mustard
1 tbsp thyme leaves
1 tbsp chopped fresh parsley
crusty bread, to serve
Preheat the oven to 180C/350F/Gas 4.
Sprinkle the chopped new potatoes and red onion into a roasting tray. Season, to taste, with salt, then drizzle over 80ml/2¾fl oz of the olive oil.
Cover the seasoned vegetables with the stock and cook in the oven for 25-30 minutes, or until tender.
When the potatoes are tender, remove them from the oven and set aside. Keep warm.
Heat the remaining oil in a frying pan over a medium heat. Season the chopped livers all over with salt and freshly ground black pepper. When the oil is smoking, fry the chopped liver for one minute on all sides, or until browned on all sides.
Add the cooked potatoes to the frying pan with the liver in it. Stir in the sherry vinegar, mustard and herbs and continue to cook for 3-4 minutes, or until the herbs are fragrant and the liver is cooked through.
Serve in bowls with crusty bread.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.