Devilled Chicken Livers with Rodenbach Grand Cru

Chicken livers are ultra cheap but very luxurious. Perhaps the best price:luxury ratio of any supermarket item. This is the best thing to do with them. Rich nuggets of hot pate-like chicken liver cooked in the legendary Flemish sour beer, Rodenbach Grand Cru. Delicious. If you don't have the specified beer, use another dark beer but if it's not a sour beer, add a dash of vinegar to balance the dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil and butter in a pan and brown the livers. Turn the heating down and transfer livers to a plate.

Step 2

Add the onion and cook until very soft but without caramelising

Step 3

Add the beer and reduce by half

Step 4

Return the livers to the pan, add everything else apart from the herbs and cook until the livers are done. They should still be a little pink in the middle. Add the herbs with plenty of salt and pepper and stir through.

Step 5

Toast the bread and serve.