Writer, food stylist, and photographer, Georgia East, shares her Creamy Chicken Livers paired with our Classic Collection Cabernet Sauvignon recipe.
Economical, full of iron and intensely flavourful, chicken livers are an underrated delicacy that can be dressed up or down. Here, red wine, cream and bay leaf lend their richness to classic chicken livers, making this a hearty option when the temperature drops.
Prep time: 15 mins /Cook time: 25 mins /Serves: 4
• 500g chicken livers, rinsed
• 1 large brown onion, peeled and sliced into thin wedges
• 25g butter
• 1 sprig each of thyme, oregano and rosemary, finely chopped
• 5ml smoked paprika
• 50ml dry red wine
• 250ml fresh cream
• 10ml tomato paste
• 3 cloves of garlic, crushed
• 1 bay leaf
• Coarse ground sea salt and black pepper
• Fresh parsley, finely chopped (optional)
• Lemon wedges and crusty bread, for serving
Preheat the oven to 180°C. Use a large casserole that can go from the stovetop to the oven. Slice the onion into thin wedges and fry in the butter until soft. Increase the heat and add the chicken livers, herbs, paprika and salt and pepper. Fry the livers until slightly browned and pour in the red wine to deglaze the bottom of the pan. Turn down the heat, and stir through the cream, tomato paste, crushed garlic and bay leaf. Transfer the casserole to the oven and bake for 20 minutes or until the top of the dish is browned and bubbling.
Scatter over the chopped parsley, and serve the livers hot with crusty bread, lemon wedges and a few glasses of Lutzville Vineyards’ Classic Collection Cabernet Sauvignon.
The Lutzville Vineyards Classic Collectio range showcases single grape varieties, allowing you to discover the unique West Coast flavour that makes these wines so special. The Classic Collection Cabernet Sauvignon has aromas of blackberry fruit, some floral perfume, and cedar notes from oak maturation. The palate shows great fruit density and freshness with fine and soft tannins which leads to a long lingering finish.
Drink now or within 5 years from vintage. The Lutzville Vineyards Classic Collection Cabernet Sauvignon will pair perfectly with roasted beef, grilled lamb or pork chops, charred gruyere burger, marinated ribeye steak, Osso Bucco, or hearty mushroom risotto.
Dry, medium-bodied, red
100% Cabernet Sauvignon
- Gold at the 2021 Michelangelo Awards
- Gold at the 2021 Gilbert & Gaillard Awards
We also offer a Cabernet Sauvignon in our Diamond Collection.
ABOUT EAST AFTER NOON
I’m Georgia East – a writer, food stylist, and photographer based in Cape Town, South Africa. Although I studied to be a wordsmith and am a self-confessed Shakespeare groupie, I have a love for food so strong that by rights I might have been better off with the haute cuisine crowd. However, since I can do simple far better than complicated, I began my blog – East After Noon – in order to better document the creations I make in my kitchen.
Achievements for the East After Noon blog so far have included being named as one of House & Leisure Online’s Ten Foodies to Follow, Food & Home Entertaining’s 7 South African Foodie Accounts to Follow and Culture Trip’s 10 South African Food Bloggers You Should Follow. As of 2019, I’m the published author of my very first cookbook – West Coast Wander – that details the food and the people of the Cape West Coast.