Chicken livers and mushrooms are a classic combination. Here I’ve used Girolles, which are very seasonal and not easy to purchase in Thailand. However this dish will work well with Portobello mushrooms too, which are easy to find in many supermarkets across the country. Our chicken livers come from Sirin Farm. They’re fed on corn grown on the farm as part of Sirin’s Permaculture set up and have a wonderful rich creamy flavour.
250g Chicken Livers
250g Girolles (or Portobello)
1 tbsp Olive oil
1 small shallot, finely diced
1 tbsp butter
2 tbsp Creme Fraiche
1 tbsp Chopped Flat Parsley
2 slices Sourdough Bread
Salt & Black Pepper
- To start, toast your sourdough. Charing it on a griddle is wonderful, but just through a toaster is great too.
- While the sourdough is toasting, heat a pan to a high heat. A well seasoned cast iron pan is good if available.
- Season the chicken livers with salt and pepper.
- Once hot add the olive oil, then quickly place in the chicken livers.
- After one minute turn over and then add the garlic, shallot and mushrooms, followed by the butter.
- Saute for a further one minute.
- Now add the brandy to deglaze the pan, add the creme fraiche, season with salt and pepper and let it cook on a high heat for one more minute. The chicken livers should be just slightly pink inside at this point.
- Add the chopped parsley and spoon the mixture over the toasted sourdough.