Chicken with creamy liver sauce


This sauce makes a tasty meal out of (boring) chicken breast. I cook the chicken in the oven, which takes around 20minutes in a dish covered in foul to keep it from drying out.

In the meantime, I boiled the potatoes for the mash and fried a chopped shallot and garlic clove for the sauce. I then added 2 rashers of chopped bacon (or lardons if you’ve got them) and the livers with lots of black pepper.

Once the livers are cooked, add around 300ml of cream (whatever you’ve got, creme fraiche would probably work too), season with salt and pepper and add a teaspoon of English mustard. The mustard makes all the difference, you don’t taste it too much but it definitely turns what is quite a bland sauce to a really tasty one – this is a tip picked up from Jamie Oliver.

Once you’ve added the cream it’s ready to serve.

Published by

Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

2 thoughts on “Chicken with creamy liver sauce”

  1. LOL Chris I couldn’t resist commenting on this one… in a dish covered in foul?? Sounds yummy 🙂

    Though honestly, it does look delicious in the picture. Does it taste liver-y?


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