Chicken Livers with Mustard



Due to childhood memories I am guessing, this is my ultimate comfort food for cold weather. The livers first heat a smoking hot pan, and then mingle with white wine, onion, but also mustard seeds and ginger for an extra kick. I usually serve this with rice to enhance the comfort but a grated carrot, and/or lettuce salad will also pair well.

In a hot oily pan add stirring constantly for couple of minutes:

  • Onion, 1 medium pc, finely chopped

  • Ginger, 1,5 tbsp, finely chopped

  • Mustard Seeds (brown or black or both), 1 tbsp

Push to the side of the pan and add in batches to slightly brown them:

  • Chicken livers, 1 kg

Deglaze with:

  • White wine, 1/4 cup

Turn heat down as soon as alcohol evaporates, and add:

  • Mild mustard 1 tbsp

  • Lemon juice 1 tbsp

stir well, cover, and simmer for about 15 minutes. At his point adjust seasoning (salt levels) and acidity (lemon juice), and finish off with:

  • Freshly ground black pepper

  • Dried oregano

  • Fresh Herbs (I prefer marjoram, but thyme or parsley will also work),