CREAMY CHICKEN LIVERS
750 g chicken livers, cleaned and rinsed
1 large onion, finely chopped
4 cloves garlic, crushed
250 g Portabello mushrooms, chopped
250 ml cream
350 ml milk
1 tablespoon cornflour (Maizena)
2 tablespoons cream of chicken soup powder (mushroom would also work)
½ cup sherry
2 bay leaves
½ teaspoons dried thyme
salt and black pepper to taste
In a large, hot pot/wok, fry the chicken livers until brown and almost cooked. Remove from pan and set aside.
Wipe the pan clean and add more oil. Fry the onion and garlic until soft and add the mushrooms.
Sautè for another 5 minutes and add the sherry.
Allow to reduce a little and add the cream.
Return the livers to the pan and add the seasonings. Allow to cook for ± 10 minutes on a low heat.
Mix the Maizena and soup powder with the milk.
Turn the heat up and add the Maizena mix.
Allow to thicken and serve over cooked pasta of your choice.
