Liver, bacon & onions

By YOU Digital
25 June 2018

Preparation: 10 min | Cooking: 20 min | Serves 4

Bursting with flavour, this #JustDelicious dish isn’t only quick and easy but also packs a whack of healthy nutrients into one meal.


250g Eskort Diced Bacon

500g chicken livers

200ml (4/5c) milk

30ml (2T) olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

salt and ground black pepper

10ml (2t) dried sage

100ml (2/5c) chicken stock


  • Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half.
  • Place the livers in a bowl and add the milk, cover and refrigerate for about an hour.
  • Drain the livers, transfer to paper towelling and pat dry.
  • In a large frying pan, heat the oil and fry the bacon until crisp. Remove from the pan and set aside.
  • In the same pan, sauté the onion and garlic until softened, remove from the pan and set aside.
  • If needed, add a little more oil to the pan, then add the chicken livers.
  • Season with salt, pepper and sage and sauté until browned on the outside and pink on the inside.
  • Return the bacon and the onion mixture to the pan, add the stock and cook for another 5 minutes. Remove from the heat.
  • Serve warm with quinoa, mashed potatoes or another starch of your choice.

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