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Blueberry and red wine chicken livers on bruschetta

Recipe from: 7/8/2004 12:00:00 AM

Ingredients 11
Servings 4


  • 1
    red onion, finely chopped
  • knob of butter
  • 250
    chicken livers
  • good quality red wine
  • 200
    canned blueberries (reserve the juice)
  • balsamic vinegar
  • 15
  • salt and freshly ground black pepper to taste
  • bruschetta or French loaf, thickly sliced
  • olive oil
  • handful of rocket


Fry the onion in butter over high heat until glassy.
Add the chicken livers and stir-fry for one minute.
Add a splash of red wine, the blueberry juice and a splash of balsamic vinegar.
Bring to the boil, reduce heat ad add the blueberries and sugar.
Simmer for 20 minutes or until the sauce has thickened slightly.
Brush the slices of bruschetta or French loaf with olive oil and grill until lightly toasted.
Serve the chicken livers on the toast with rocket leaves.

Read more on: poultry  |  sauté

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