Bacon-wrapped chicken livers with mushroom salad Recipe

Bacon-wrapped chicken livers with mushroom salad Recipe

  • 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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