Sautéed chicken livers with gnocchi, mushrooms, sherry and watercress
Throw some watercress into a frying pan with some glisteningly fresh chicken livers, some of the mushrooms and a splash of sherry, then I added gnocchi to give the dish some weight.
- Chop the onion. Melt the butter in a frying pan, then add the onion to the pan and gently sauté until soft and golden brown at the edges. Crush and coarsely chop the garlic, then add to the pan with the gnocchi and thinly sliced mushrooms.
- As soon as the gnocchi turns a light gold and the mushrooms soften, carefully add the livers, thyme and tarragon. Season with salt and pepper, then continue cooking over a high heat until the livers develop a speckled brown crust.
- Pour in the sherry and cook for 2 minutes, then remove the livers to a warm plate. With the pan still on the heat, add the watercress and cook until it wilts.
- Divide the watercress between 4 hot plates, then place a portion of liver on top.