Foies de Volaille aux Raisins.

Otherwise known as Chicken Livers with Grapes, a classic French dish which is fiddly to make but the end result is delicious. And it is cheap to produce, provided you wait until your grapevine is in season and producing grapes. If you do not have a vine of your own, or they are out of season, a small can of seedless grapes is excellent and perhaps easier to work with.


25g butter.

2 tblsp oil.

4 slices white bread, crusts removed.

250g chicken livers, trimmed.

1 tblsp plain flour.

Another 25g butter.

Salt and pepper.

2 tblsp brandy.

½ cup beef stock.

8 mushrooms.

½ cup cream.

½ teaspoon nutmeg.

1 cup seedless grapes.


Melt the butter and oil in a pan and fry the bread to make croûtes. Place on paper towels to drain in the warming drawer. Melt the next 25g of butter in the pan and sauté the livers, adding the flour, salt and pepper as you stir, until cooked. This should take 4-5 minutes.

Remove the liver to a dish and keep warm. Add the beef stock and the mushrooms to the pan, cover and simmer for 2-3 minutes. Flame the brandy and pour over the mushrooms. Remove the mushroom and add them to the livers. Add the cream and the nutmeg to the pan, bring to the boil, add the grapes and simmer, covered, for one or two minutes.

Place the croûtes on plates, spoon the liver and mushroom mixture onto them then top with the sauce and the grapes. Serve immediately.



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