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Tuscan chicken livers with pesto mash


  • Boil the potatoes in lightly salted, boiling water until tender. Drain well and then return to the pot. Cover and briefly cook to dry out.
  • Add the milk and bring to the boil.
  • Then add the butter with a little ground pepper. Cover and set aside.
  • Heat a little oil to smoking in a large, heavy-bottomed pan and toss the seasoned livers over a high heat to seal, continually stirring. Then remove and set aside.
  • Add a little fresh oil to the pan and gently saute the onion and garlic until tender, tossing and scraping the bottom of the pan as you do so.
  • Then add the balsamic and reduce the liquid quite heavily, continually stirring.
  • Add the stock and parsley. Mix well and bring to the boil.
  • Then return the livers to the pan, in one layer, and briefly cook, turning once. Taste the sauce for seasoning.
  • When ready, mash the potatoes and stir in the pesto.
  • To serve, mound the mash on individual plates and top with the livers and plenty of the sauce.


  • 4 large potatoes, thickly sliced
  • sea salt & freshly ground pepper
  • ¼ cup milk
  • a knob of butter
  • olive oil
  • 20-24 chicken livers, cleaned
  • 1 small onion, chopped
  • 1-2 garlic cloves, crushed
  • 4-6 tbsp balsamic vinegar
  • ½ cup chicken stock
  • 2 tbsp chopped fresh parsley
  • 2 heaped tbsp pesto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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