Warm chicken livers & chanterelles on toast

By: James Martin
From: James Martin's French Adventure
Serves: 4
Photographer: Peter Cassidy

Love them or hate them, when cooked well, with golden chanterelle mushrooms, a touch of cream and a little brandy, chicken livers can be a revelation. I cooked this at the same Burgundy vineyard Floyd visited back in 1986, Domaine René Leclerc. I remember setting the tea towels on fire, just as he would have done – and drinking a bottle of red wine, just as he would have done.

Ingredients

Quantity	Ingredient
25g	butter
25ml	olive oil
400g	chicken livers, trimmed
400g	chanterelle mushrooms
1	shallot, finely diced
2	garlic cloves, crushed
50ml	brandy
1 tablespoon	dijon mustard
75ml	double cream
1/2 teaspoon	cayenne pepper
4 slices	ciabatta, toasted
	sea salt
	freshly ground black pepper

Method

Heat the butter and oil in a large frying pan over high heat. When it is hot, add the chicken livers, chanterelles, shallot and garlic and cook for 3–4 minutes, stirring occasionally, until the livers and mushrooms are browned.
Add the brandy and bring to the boil, then stir in the mustard, cream and cayenne pepper and season to taste with salt and pepper.
Spoon the chicken livers, chanterelles and sauce onto the toast and serve immediately.

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