Brandy Cream Chicken Livers Recipe

Name: Brandy Cream Chicken Livers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces chicken livers; 4 ounces mushrooms, sliced; 2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy'); 2 ounces butter; 1/2 cup heavy cream (double cream); 1 tablespoon brandy (you can use Bourbon if you don't have Brandy in the kitchen); 1 tablespoon plain flour; 4 garlic cloves, finely chopped; 1 teaspoon cayenne pepper; 1 teaspoon mustard powder; 1/2 loaf ciabatta (halved lengthways)

Servings: persons

10 ounces chicken livers
4 ounces mushrooms, sliced
2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy')
2 ounces butter
1/2 cup heavy cream (double cream)
1 tablespoon brandy (you can use Bourbon if you don't have Brandy in the kitchen)
1 tablespoon plain flour
4 garlic cloves, finely chopped
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1/2 loaf ciabatta (halved lengthways)

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.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces chicken livers, 4 ounces mushrooms, sliced, 2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy'), 2 ounces butter, and more.

Yes, Brandy Cream Chicken Livers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brandy Cream Chicken Livers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions