Chicken livers on toasted baguette with bacon and onions
In tis recipe, the toasted bread is essential, because you will want to mop up the juices. This is a great midweek or late-supper dish that takes only minutes to prepare.
- Slice the onion finely, separating the slices with your fingers. Chop the garlic and cut the bacon into 3cm lengths.
- Melt the butter (50g) in a deep frying pan over a medium heat, and when it starts to foam, add the onion and garlic. Fry the onion until golden brown - about 4 minutes.
- Add the bacon and cook for 3 minutes or until coloured. Season the livers with salt and pepper, then cook them in small batches - about 5 minutes per batch. When all the livers are cooked, place them back in the pan and add the cream. Bring to a gentle simmer for 5 minutes, then add the parsley and season with salt and pepper.
- Slice the baguette in half lengthways, then cut each half into 4. Brush with the remaining butter and toast under a grill until brown. Place 2 halves on each plate, then divide the livers between them and spoon over the pan juices.