Chicken Livers with Marsala & Raisins

prep 10 mins cook 10 mins
  • 400 g (13 oz) fresh chicken livers
  • 25 g (1 oz) butter
  • 2 tablespoons olive oil
  • 25 g (1 oz) raisins
  • 6 tablespoons Marsala
  • squeeze of lemon juice
  • salt and pepper
  • plenty of chopped chives, to garnish

Rinse the livers and pat them dry on kitchen paper. Cut each into about 4 pieces, cutting out and discarding any white parts. Season with salt and pepper.

Heat the butter and oil in a frying pan. When it is very hot, add the livers and fry them quickly, turning them so they brown evenly, for 5 minutes or until golden. If you prefer the livers well done, fry them for a further couple of minutes. Add the raisins and fry for 1 minute. Remove the livers and raisins with a slotted spoon and keep warm.

Add the Marsala to the pan and bring to the boil. Cook for a couple of minutes until syrupy, then stir in the lemon juice. Pour the sauce over the livers and serve scattered with chives.

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