Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4

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
Method
To make the red wine sauce and bacon, cut the smoked bacon into thick slices. Put the stock and red wine in a pan and add the bacon. Simmer gently for up to 2 hours, or until tender. Once cooked, remove the bacon from the pan and keep warm. Cook the remaining liquid until thickened to a sauce consistency then set aside.
To make the chicken livers, season the livers with salt and freshly ground black pepper. Melt the butter in a pan over a medium heat and add the livers. Once slightly coloured, add the thyme and garlic. Cook for a few minutes, keeping the liver rare. Remove the liver from the pan and keep warm. Add the vinegar and stock to deglaze the pan, scraping and stirring the browned bits from the pan over a medium-high heat. Keep warm.
To make the glazed chicory, preheat the oven to 190C/170C/Gas 5. Trim and slice the chicory into wedges. Heat the olive oil in an ovenproof pan, add the chicory, cut side down and cook until coloured.
Turn the chicory over and squeeze over the orange juice, dot with butter and the sugar and add the stock to the pan. Transfer to the oven and cook for 20–30 minutes, glazing thoroughly from time to time by spooning the cooking juices over the chicory.
For the Lyonnaise salad, poach each egg by first cracking it into a bowl or onto a saucer to make it easier to slide into the pan.
Bring a pan of water to the boil with a splash of vinegar. Stir the water to create a gentle whirlpool and then carefully transfer the egg into the water. Cook for 3–4 minutes, or until the white has set. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Combine the livers and braised bacon with the lettuce leaves and shallots. Arrange the chicory on each plate, top with the salad, the poached egg and the parsley. Spoon over some of the chicken liver balsamic reduction and the reduced red wine braising liquor.