Trim the chicken livers to remove any unwanted bits, cut larger ones in half, dust with seasoned flour and brown quickly in hot oil – note that they may
spatter hot fat a bit, so beware! Remove and set aside. Cut small chestnut (crimini) mushrooms into quarters and cook in butter until tinged with brown,
then add chopped shallots and a crushed clove of garlic. Continue to fry for 2-3 minutes, then add in the chicken livers and a half glass of port wine,
a half glass of chicken stock and a Tbs of tomato ketchup. Bring to a simmer, and cook gently for about 10-15 minutes, until the livers are cooked through
and the sauce has thickened. Serve with rice and a green veg, garnished with chopped chives.