I wish I could take credit for this but it was a starter at a restaurant, I ate at recently and it was so utterly delicious and quite beautiful to look at that I made a mental note to recreate this and use it myself for having friends for supper. Although chicken livers can be quite controversial, I don’t entirely understand why people don’t like them, I think it’s a squeamish thing because they taste delicious and are so soft and decadent. Nothing like the liver you ate at school.
The combination of the sharp orange and the sweet balsamic was like a wonderful sweet and sour and went perfectly with the rather earthy gamey quality of the chicken livers and the salty crackle of the pancetta. I was, in two words, in love.
Chicken Livers, Pancetta, Orange and Balsamic Vinegar with Watercress and Rocket
- 200g chicken livers
- 150g pancetta cubes, chunky ones
- olive oil
- balsamic vinegar
- watercress and rocket
- 1 orange, sliced thinly
- a sprig of rosemary
- Fry the pancetta in olive oil in a hot pan. Put to one side when crispy and bronzed, saving the oil.
- In the meantime, cut the livers into bite sized pieces and remove any green bits, which will be bitter.
- In the oil from the pancetta, fry the chicken livers until they are brown on the outside but still pink in the middle.
- Arrange the slices of orange on the plate and add a handful of rocket and watercress.
- Top with the pancetta and chicken livers and use the balsamic vinegar to deglaze the pan.
- Add a spoonful of olive oil and when hot, splash over your salad.
- Garnish with a sprig of rosemary.
You could add croutons, or take out the oranges and use a fruit based vinegar as a dressing. You could also eat the chicken livers with pancetta on sourdough toast. Delicious and so so quick to make!