McChicken (2). But better: livers, brioche, whisky cream sauce

Begin by cleaning a couple of chicken livers and removing any small pieces of sinew or loose flesh

Coat the base of a frying pan with oil and place over a high heat. Dust the livers with flour and caramelise until golden brown on both sides  - they should be slightly pink in the middle. Season with S&P. Remove from the pan and rest in a warm place

Add 20 gr butter to the same pan with a chopped shallot and sweat until soft. Add 50 ml whisky, reduce until almost dry, then add 100 ml brown chicken stock and reduce again by half.

Finish the whisky sauce with 50 ml crême fraiche and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.

To prepare the brioche, trim the crusts from the slices and each slice into neat rectangles (or circles). Put under a hot grill until golden brown on each side. 

Before serving, reheat the sauce and finish with chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.

(Based on a recipe by Dominic Chapman on Great British Chefs)

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