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Chicken Livers:

To Serve:

  • Rocket 30.0 g
  • Cream 20.0 ml
  • Balsamic reduction 60.0 ml

Chicken livers are a comfort food to many, in this recipe their rich flavor with a hint of sage and mushrooms should warm any soul. Enjoy!



  1. Ciabatta:

    • Pre-heat oven to 180 ⁰C. Arrange the ciabatta slices on a baking tray. Melt 40 g of butter and mix with Robertson’s Veggie Seasoning; lightly brush the slices of bread on the top side, then bake for 12 minutes or until golden brown.
  2. Chicken Livers:

    • Meanwhile, heat the remaining 40 g of butter in a heavy-based frying pan. Add the onion and garlic, and sauté over a moderately high heat for 2-3 minutes or until soft.
    • Add the chicken livers, mushrooms and Knorr Tomato Pronto, then cook, stirring constantly, to brown all the sides. As they cook, break up any large livers into bite-sized pieces, using a spoon.
    • Add the balsamic vinegar, shredded sage and seasoning to taste. Reduce the heat a little and continue cooking for 5 to 10 minutes or until the livers are just cooked through. Then add 30 ml of cream, cook for a further 2 minutes.
  3. To Serve:

    • Serve the chicken livers on top of the baked ciabatta slices lined with rocket, garnish with sprigs of fresh sage and 5 ml splash of cream on each serving and drizzle 15 ml of balsamic reduction for each serving.