Prepare time: 25 min
Cook: 45 min
Ready in: 1 hr 20 min

This is one of my, serious favourite dishes that my mum used to cook for me back in the days. It’s really really simple to make and done in a few minutes. I honestly enjoy this the best on a Saturday afternoon where I have no rush to prepare for the week ahead and still in the weekend relaxation mood.

Ingredients

  • 500 g of chicken livers
  • 1 small shallot
  • 4 cloves of garlic
  • 3 Tbsp of vegetable oil (or better beef lard)
  • 500 g of potatoes
  • a glass of wine (you can drink the rest of the bottle while you cook this)
  • salt and paper depending on taste

Directions

1Ideally for this you will have a cast iron skillet but any frying pan will do. While the pan is preheating take out the chicken livers and let them rest at room temperature. That’s done so that the cooking is done evenly and that the pan will not lose its temperature when you add them in. While that’s being done cut the shallots and garlic.

2When the pan is hot enough add in the shallots and let them soften up a bit for 3 minutes after which you can add the chicken livers. Fry them for about 15 minutes on high heat and after add the garlic salt and black pepper.

3I typically peel the potatoes and cut them into cubes at this stage after which I put them in a pot for boiling. That only takes around 15 -20 minutes depending on the potatoes and the size of the cubes to finish up. Make sure to add some dried vegetable powder, salt, and a bit of oil for extra flavour.

4After the chicken livers have fried for around 15-20 minutes add the glass of wine I was speaking about in the ingredients list (hopefully you didn’t really drink all the bottle if you did that’s fine also). Bring that to a boil and cover the pan for another 15 minutes on medium heat, after which uncover it and reduce it. I fry the livers a bit more so that it gets an extra tasty crust which I love.

5Potatoes should be boiled at this time so go ahead and mash them out into a fine and tasty pure. Add a knob of butter and a splash of milk for a creamy smooth finish.

I served mine outside with a side of veggies. Amazing!