Fast Recipes

Chicken livers with lemon, pancetta and toasted fregola

Australian Gourmet Traveller recipe for chicken livers with lemon, pancetta and toasted fregola.

  • Serves 4
Chicken livers with lemon, pancetta and toasted fregola
Chicken livers with lemon, pancetta and toasted fregola

Ingredients

  • 150 gm toasted fregola (see note)
  • 4 golden shallots, cut into thin wedges
  • 100 gm butter, softened
  • 1 tbsp thyme leaves
  • 1 tbsp coarsely torn sage
  • 12 thin slices flat pancetta
  • 12 chicken livers, trimmed
  • 250 ml chicken stock (1 cup)
  • To serve: radicchio
  • For squeezing: lemons

Method

Main
  • 1
    Cook toasted fregola in boiling water until tender (5-7 minutes), drain and keep warm.
  • 2
    Cook shallots in butter in a large frying pan over high heat until tender (4-6 minutes), then add herbs and cook until fragrant (1-2 minutes). Add pancetta and fry on both sides until crisp
    (2-4 minutes), then add chicken livers and turn occasionally until almost cooked (2-3 minutes). Add chicken stock and bring to a simmer, then stir in radicchio and toasted fregola, and serve dressed with lemon juice.