Hot Chicken Liver And Fennel Salad Recipe

Name: Hot Chicken Liver And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups spinach, rinsed and chopped; 1 bulb fennel - trimmed, quartered and sliced; 2 tablespoons butter; 1/4 cup olive oil; 2 cloves garlic, minced; 1 pound chicken livers, trimmed and sliced; 1/2 cup chicken broth; 1 teaspoon capers, chopped; 4 anchovy filets, rinsed and chopped; 1 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

4 cups spinach, rinsed and chopped
1 bulb fennel - trimmed, quartered and sliced
2 tablespoons butter
1/4 cup olive oil
2 cloves garlic, minced
1 pound chicken livers, trimmed and sliced
1/2 cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1
Divide spinach between 4 salad plates.
2
In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
3
In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
4
Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
5
Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups spinach, rinsed and chopped, 1 bulb fennel - trimmed, quartered and sliced, 2 tablespoons butter, 1/4 cup olive oil, and more.

Yes, Hot Chicken Liver And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Chicken Liver And Fennel Salad

How did you like this recipe?

Frequently Asked Questions