Creamy French-style Chicken Livers

"I have recently  started using the Instant Pot PRO and what better way to start than with this absolute winner of a chicken liver recipe"!
"While I’ll forever be a fan of peri peri chicken livers, this version does lend itself to cooler weather. Wintery ingredients like thyme, paprika and brandy give this recipe depth, making it a simple yet impressive idea for an intimate dinner for two (or one!) with a good red wine"

- Georgia East

Prep time: 10 mins /Cook time: 20 mins /Serves: 2

Ingredients:
1 tablespoon butter
4 rashers streaky bacon, diced
2 shallots, sliced
500g raw chicken livers, cleaned
3 garlic cloves, crushed
2 teaspoons smoked paprika
1 teaspoon ground sea salt
1 teaspoon ground black pepper
100ml brandy
1 bay leaf
1 tablespoon fresh thyme leaves
1 teaspoon tomato paste
250ml cream
Flatleaf parsley, finely chopped
Lemon, to serve

Method:
Set the Instant Pot to Sauté mode on high and once heated, melt the butter in the base. Add in the bacon and cook for 2 minutes before adding in the shallot and sauteing until soft. Add in the chicken livers and brown all over. Add in the garlic, smoked paprika and salt and pepper and stir to combine. Deglaze the base of the Instantpot with the brandy and add the bay leaf and thyme. Leave to cook for 5 minutes and then stir in the tomato paste and cream.
Simmer the chicken livers, stirring occasionally, until the sauce is thickened and reduced. Remove the pot from the element and through the parsley.

Serve the chicken livers hot with crusty bread, lemon and a robust red wine - happy weekend feasting!