28 December 2012,01:09 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • The Sauce: Add the port to the pan and simmer for a few minutes or until slightly reduced.
  • Add the soured cream, tilt the pan to mix and continue cooking gently until a smooth sauce forms. Adjust seasoning with salt and pepper to taste.
  • Heat the butter and oil in a large frying pan, add the livers and celery and sauté gently for 2-3 minutes or until the livers are golden outside but still pink inside.
  • Remove the livers from the pan when cooked and keep warm.
  • Make sure not to over-cook the chicken livers or they will become hard and lose their delicious soft, melting texture.
  • Spoon the sauce equally on to individual serving plates and the livers on top of it. Garnish with celery leaves.
  • Serve with the pasta tossed in garlic-flavoured butter.


  • 500 grams chicken livers, trimmed and halved
  • 100 grams soured cream
  • 50 ml port
  • 2 tablespoon butter
  • 3 teaspoon olive oil
  • 3-4 celery sticks, sliced
  • Salt and pepper, to taste
  • Celery leaves, to garnish
  • Pasta tossed in garlic-flavoured butter, to serve

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