Chicken livers on toast

Contains pork – recipe is for non-Muslims only
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 221
  • fat 8g
  • saturates 1g
  • carbs 25g
  • sugars 1g
  • fibre 2g
  • protein 14g
  • salt 0.83g


  • 250g chicken livers
  • 2 shallots, finely chopped
  • large handful flatleaf parsley, leaves very roughly chopped
  • 1 tbsp capers, rinsed and drained, roughly chopped
  • 2 tbsp olive oil
  • 3 tbsp sherry vinegar
  • 4 slices nice bread, such as sourdough
  • 1 tbsp plain flour
  • large pinch cayenne pepper


Chicken livers
You can buy chicken livers, with the fat and sinew already removed, from the butchers, or buy them in packs from supermarkets and tidy them up yourself. Try them in a salad with chunks of bacon and cooked green beans. A perfectly pan-fried chicken liver will be cooked all the way through but still pink (not raw) in the middle. You can check by cutting a liver in half – if it is undercooked, return to the pan for a few more minutes.


  1. Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.

  2. Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.

  3. Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

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