Recipe | Wild garlic and chicken liver sauce

Get hold of some wild garlic, roast a chicken, and make this sauce. It rocks. Actually it would go terrifically well with most things, particularly a steak, being (if I say so myself) miles better than the ‘secret’ recipe at Le Relais de Venise.

And don’t be put off by the chicken liver part – it’s not at all offally, this sauce, but the liver adds richness and depth and general meatiness. By all means leave it out if liver ain’t your bag.

Makes enough for 4

50g butter
A shallot, peeled and finely chopped
A chicken liver
A big handful of wild garlic, washed and roughly chopped
Roasting juices from a chicken or steak or just a splash of white wine
A small handful of chervil, finely chopped
Juice of half a lemon

–  Melt the butter and add the shallots, gently frying with salt and pepper until softened. Bung in the chicken livers and cook for 4-5 minutes before mashing thoroughly.

– Add the roasting juices, white wine or whatever, and simmer for a couple of minutes until thickened. Now add the wild garlic and chervil, stirring until wilted. Squeeze over half a lemon and serve over the meat. If you’d like to refine the sauce then whiz it up and pass it through a sieve, but who wants refinement on a Sunday night?


Filed under Recipes

8 responses to “Recipe | Wild garlic and chicken liver sauce

  1. Lovely recipe James! I have a bit of an obsession with chicken and duck liver, will have to try it.

  2. god, this is heavenly stuff James… chicken liver and wild garlic… two perfect ingredients in my mind… I went foraging today up in our local wood and have soooo much wild garlic i’m not sure what i should be doing with it all, at least now I have one recipe… I may also do a wild garlic tempura which i had recently and was yummy… lovely stuff!

  3. amazing for a nice filling dinner!

  4. I did have a mind to bring a nice bunch of the fragrant green stuff last week but then decided against it. Didn’t want you to think that I was making a pass or something. But nifty recipe fella, chicken livers you say? Tres intriguing.

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