Brandy Cream Chicken Livers

“I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.”

Ingredients Nutrition


  1. Wash and trim the chicken livers. Pat dry on paper towels.
  2. In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
  3. Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
  4. Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
  5. Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
  6. Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
  7. Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
  8. Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
  9. Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
  10. Garnish with a little chopped flat-leaf parsley and serve.

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