Liver chicken

Pan-fried chicken livers are quick-cooked in butter until the outside is caramelised and the inside remains pink; the result is intensely savoury, with an iron-mineral character softer than lamb's liver and a richness that the caramelisation deepens. Often finished with Marsala, brandy, or a splash of sherry and perhaps a little cream, the preparation adds sweetness and acidity alongside the fat. The wine needs enough character to engage the iron note without hardening against the delicate texture.