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Sherried chicken livers on sourdough

Sherried chicken livers on sourdough

Old-school chicken livers flashed in sherry vinegar on garlic-rubbed toast.

Total time
18 min
Serves
2
Difficulty
Easy
Protein / serving
28g

Ingredients

Servings 2

Method

  1. Step 1

    Toast the sourdough; rub with garlic.

  2. Step 2

    Sear the livers in oil and butter over high heat, 2 minutes a side, keeping them pink; remove.

  3. Step 3

    Soften the shallot; deglaze with vinegar and mustard.

  4. Step 4

    Return the livers for 1 minute; spoon over the toast with parsley and watercress.

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Nutrition per serving

Approximate values per serving
Calories380 kcal
Protein28g
Carbohydrates26g
– of which sugars3g
Fibre3g
Fat18g
– of which saturates6g
– of which omega-30.3g
Calcium60mg
Iron10.5mg
Salt0.8g
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