1 cup (250 ml) quartered radishes

1/4 cup (60 ml) cold butter, cubed

4 fingerling potatoes, cooked and halved

1 cup (250 ml) frozen peas

3/4 lb (350 g) chicken livers, trimmed

1/2 cup (125 ml) sherry or marsala wine

1 tablespoon (15 ml) chopped fresh chives

Salt and pepper

In a large skillet, brown the radishes gently in 15 ml (1 tablespoon) of butter for about 5 minutes or until al dente. Add the potatoes and peas and cook for about 3 minutes. Season with salt and pepper. Set aside in a warm bowl.

In the same skillet, brown the chicken livers on each side in 30 ml (2 tablespoons) of butter until the desired doneness (preferably just pink). Set aside with the vegetables and toss gently.

Deglaze the pan with the wine and reduce until the sauce is syrupy. Remove from the heat and whisk in the remaining butter.

Divide the vegetable and liver mixture among four plates. Top with the sauce and sprinkle with the chives.

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