Chicken livers, red wine braised bacon, glazed chicory and Lyonnaise salad

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the red wine sauce and bacon

  • 300g/10½oz smoked streaky bacon
  • 500ml/18fl oz chicken stock
  • 500ml/18fl oz red wine

For the chicken livers

  • 5 chicken livers
  • 25g/1oz unsalted butter
  • 1 tsp fresh thyme, chopped
  • 1 garlic clove, smashed
  • 1–2 tbsp balsamic vinegar
  • 100ml/3½fl oz chicken stock
  • salt and freshly ground black pepper

For the glazed chicory

  • 2 chicory
  • 2 tbsp olive oil
  • 1 orange, juice only
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz caster sugar
  • 300ml/10fl oz chicken stock

For the Lyonnaise salad

  • 4 free-range eggs
  • splash vinegar
  • 1 frisée lettuce, trimmed and leaves separated
  • 1 shallot, diced
  • 1 tbsp fresh parsley, chopped

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