- 500g chicken livers
- 4 thick slices challah
- ¼ cup lemon-infused extra virgin olive oil
- 4 eschalots, finely sliced
- 4 cloves garlic, minced
- 1 tsp capers, finely chopped
- 2 sprigs rosemary, finely chopped
- ½ cup cherry brandy
- 1 Tbsp unsalted butter
- 1 Tbsp plain flour
Preparation time: 20 minutes
Cooking time: 20 minutes
1 Use a small knife to trim the white connective tissue from the livers. Cut the challah slices into circles with a biscuit cutter, then drizzle with 1 Tbsp oil and toast until golden.
2 Heat the remaining oil in a large non-stick pan, then fry the livers for 8 minutes, turning several times, until the outside is crisp and golden, and the inner is medium-rare. Add the eschalots, garlic, capers and rosemary to the pan, cook briefly, then mix in the brandy.
3 Stir the butter and flour together, whisk in, and simmer until thickened. Arrange the challah on plates, top with livers and sauce.