Chicken livers with Madeira recipe | The Ethical Butcher

Chicken livers with Madeira recipe | The Ethical Butcher

We think chicken livers are incredible, so we've included them in a few of our Christmas boxes. This simple recipe takes only minutes and is a great way to enjoy this delicious and incredibly nutritious food.

Simple pan-fried chicken livers


1 pack of Ethical Butcher outdoor-reared soy-free chicken livers

2 cloves of garlic

50g organic grass-fed butter

A sprig of thyme

A splash of Madeira wine (or medium sweet sherry)

Salt and pepper



Prepare the livers by removing the central fatty joining tissue and cut into 2-3cm pieces as desired.

Thinly slice the 2 peeled cloves of garlic.

Melt the butter in a frying pan over a medium-high heat.

When the butter is sizzling add the garlic and livers, and keep moving by tossing or stirring.

After a couple of minutes add the sprig of thyme to the pan and continue to keep moving.

Livers are cooked when the outer surface has changed colour from deep red to medium brown; if you prefer you can cook a little more.

Splash a few tablespoons of Madeira into the hot pan and mix well as the alcohol is boiled off – this will take just 20 seconds or so.

Serve immediately, perhaps with some crusty bread and a small glass of Madeira.