Chicken Liver Stew with Peas & Mushrooms

How to make a Chicken Liver Stew with Peas and Mushrooms.

Ingredients: Serves 2

  • 350 g (12 oz) Chicken Livers
  • 125g (1 Cup) Small Button Mushrooms
  • 150g (1/2 Cup) Frozen Peas
  • 50g (1/3 Cup) Shallot
  • 2 Cloves Garlic
  • 1 Tsp Tomato Concentrate
  • 175ml (2/3 Cup) Red Wine
  • 30g (2 Tbsp) Butter
  • 1 Tsp Cornflower
  • 3/4 Tsp Salt
  • 1/2 Tsp Black Pepper


  1. Dice the shallot and garlic as finely as you can.
  2. Clean up your mushrooms and if they are larger than bitesize cut them into half or quarters.
  3. Now trim up your chicken livers removing any sinew and cut them up into 2-2.5cm pieces.
  4. Heat a frying pan over a medium-high heat and add the butter.
  5. When it foams add the shallot and cook for 2-3 minutes without colouring, make sure you stir occasionally.
  6. Add in the garlic and saute for another minute,
  7. Throw in the mushrooms, season with the salt and pepper, then coók stirring occasionally for 5 minutes.
  8. Turn the heat up to high, add in the chicken livers and saute for 2-3 minutes.
  9. Pour in the wine and add the tomato puree.
  10. Reduce by half, this should take 3 or 4 minutes.
  11. Add 1 tablespoon of water to the cornstarch and mix together.
  12. Reduce the heat to medium.
  13. Add the peas to the pan, followed by the cornstarch slurry and cook stirring for a minute or two.
  14. Serve with mashed potatoes or rice.
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