Milu Monday- Milu's Chicken Livers in Creamy Peri-Peri Sauce

Milu Monday!

Milu's Chicken Livers in a Creamy 

Peri-Peri Sauce

Ingredients:

• 500g chicken livers, trimmed and thoroughly washed
• 30ml (2 Tbsp) cooking oil
• 1 large onion, peeled and sliced
• 100g butter or margarine
• 3 cloves garlic, peeled and chopped
• 2 bay leaves
• 4 fresh chillies, thinly sliced
• 125ml (1/2 cup) dry white wine
• 125ml (1/2 cup) fresh cream
• Pinch salt, to taste
• 1 small bunch flat-leaf parsley

Method:

• Brown the livers in the cooking oil in a thick-base frying pan for about 5 minutes, until done. Remove the livers and set aside. Fry the onion rings in the same pan until glazed.
• Pour the remaining oil from the pan used for the livers and onions into a saucepan. Add the butter or margarine, garlic, bay leaves, chillies, fried livers and onions. Mix thoroughly but gently so as not to break up the livers.
• Cook for about 3 minutes, and then add the wine and cream. Cook for another 8 to 10 minutes. Add salt to taste.
• Sprinkle the parsley on top and serve immediately.

Serving Suggestion:

Serve with fresh home-made bread to soak up all the sauce.

Serves 4